Éclair Paste (Pâte à Choux)
What two key elements are primarily responsible for providing leavening in éclair paste?
What are eggs and steam?
At approximately what temperature do egg whites foam best?
What is 70°F (or room temperature)?
Phyllo dough is the essential pastry component used to make this classic sweet Mediterranean dessert.
What is Baklava?
What classic, crisp, hollow muffin-like pastries are made from a rich egg batter using steam for leavening?
What are popovers?
True or False: Beating egg whites in an unlined aluminum bowl helps create a stable meringue.
What is False? (Aluminum discolors the meringue; copper or stainless steel should be used).
What is the term for the cooked mixture of liquid, fat, and flour formed during the first stage of preparing éclair paste?
What is a panade?
Which type of meringue is made by pouring hot sugar syrup into whipped egg whites?
What is Italian meringue?
How many hours in advance should strudel dough be prepared before stretching in order to relax the gluten?
What is 12 to 24 hours (overnight)?
These small, baked rounds of éclair paste are filled with ice cream and topped with chocolate sauce.
What are profiteroles?
True or False: Crullers and churros are made from éclair paste that is piped or formed and then deep-fried.
What is True?
What causes cream puffs and éclairs to rise when baked in a hot oven?
What is moisture in the batter turning to steam?
This type of meringue is warmed over a double boiler with sugar to 100°F until the sugar dissolves before being whipped.
What is Swiss meringue?
What is the best method for thawing purchased frozen phyllo dough to prevent the sheets from sticking together?
What is thawing it slowly in the refrigerator?
What is the name of the classic dessert consisting of thin crêpes reheated with butter, sugar, orange juice/zest, and flamed with orange liqueur or Cognac?
What is Crêpes Suzette (or Crêpes Flambées)?
True or False: Swiss meringue expands less than French meringue when baked, making it a better choice for decorations.
What is True?
Replacing water with this liquid ingredient in an éclair paste recipe will cause the pastry to bake into a softer product.
What is milk?
This ingredient is added to common meringue to help stabilize the egg whites and gives them a light, melt-in-the-mouth quality.
What is cream of tartar?
What is the shredded or wire form of phyllo dough called?
What is Kataifi?
What are crêpes called that are cooked on only one side, filled with cheese, browned in butter, and served with sour cream or fruit preserves?
What are blintzes?
True or False: After baking, the interior center of cream puffs and éclairs should remain moist, eggy, and yellow.
What is False? (The interior should be dry and cooked through, or it will collapse).
To prevent dripping when applying a high-sheen éclair glaze, you should perform these techniques.
What are thoroughly chilling the filled éclairs first, applying a thin coat, chilling, and then applying a second coat?
Name three potential causes for beads of moisture (weeping) appearing on a baked meringue.
What are using old eggs, overwhipping the egg whites, insufficient sugar, or underbaking?
To what approximate thickness should strudel dough be stretched before filling?
What is tissue-paper thin (thin enough to read printed paper through)?
This is a fruit tart with a meringue base.
What is a pavlova?
True or False: Meringue layers prepared for cakes or tortes should be well wrapped and stored in the refrigerator.
What is False? (Baked meringues absorb moisture in the fridge and become soggy; they should be stored in an airtight container at room temperature).