Pate a Choux

How is flour added to the boiling mixture?

• off the heat and all at once
• off the heat a little at a time
• on the heat while stirring constantly
• on the heat and all at once

How will you know when the flour mixture is cooked enough?

• It will form a ball
• It will leave a film
• It will turn brown
• It will smell toasted

Why is it recommended to cool down the flour mixture before moving on?

• To not cook the eggs
• To allow gluten to relax
• To develop gluten
• So you will not burn yourself

How are eggs going to be added to pate a choux?

• one at a time while mixing
• all at once then mixing in
• half at a time
• one at a time waiting to mix until the end

Why are pate a choux products baked at high temperatures?

• they are leavened physically

• they need to set quickly

• they need to dry out

• because Melanie Lincoln says so

What types of fillings can be used in pate a choux?

• sweet and savory fillings

• chocolate and vanilla

• mushrooms and cheese

• soft and firm

2. How is the word 'choux' pronounced?

• chew
• jew
• shoo
• sue

4. Which of these is NOT an ingredient in choux pastry?

• Flour
• Baking soda
• Water
• Butter

Which of these is NOT made from choux pastry?

• Profiteroles
• Eclairs
• Croquembouches
• Baklava

A light, crisp pastry with a hollow interior. Steam is the leavening agent.

• Laminated Pastry

• Pate a Choux

• Tart

• Plain Pastry