Choux Pastry & Genoise Sponge

Choux Pastry is a twice-cooked pastry with a hollow center filled with creams/ savoury fillings.

• TRUE

• FALSE

What type of aeration does genoise sponge involves?

• Biological Aeration

• Physical Aeration

• Chemical Aeration

• Mechanical Aeration

Answer explanation

Genoise sponge uses mechanical aeration from beating the eggs and sugar until they reach maximum foam.

What are the critical steps to follow to ensure the best result for a baked choux pastry?

• Cooking out of the pastry before baking

• Adding the correct amount of eggs

• Open the oven door early before it starts to form a crust

• Do not boil the water/milk before adding flour

What will happen if you open the oven door prematurely when baking choux pastry?

• The pastry will expand too much

• The pastry will collapse

• The pastry will not brown

• The pastry will become dry

Creme Mousseline is Creme Patisserie whipped with butter.

• TRUE

• FLASE

What is the reason that creme mousseline will start to split?

• Creme patisserie too runny

• Butter too cold

• Creme patisserie too cold

• All of the above

When preparing Genoise sponge, it is important to follow the following steps...

(There are more than one correct answers)

• The melted butter should be brought to the same consistency to the egg foam mixture

• Gently fold in the flour

• Tap the batter after they are ready before baking

• Bake as soon as they are ready

What is the reason for a Genoise Sponge to sink in the middle?

• Over baking

• Filling too much batter in the cake ring

• Opening of the oven door too soon

• Over mixing of the batter

The dough before adding in the eggs for choux pastry / Pate a choux is called.............

What is the correct temperature to use Fondant Icing for Eclairs?

• 27 °C

• 37 °C

• 47 °C

• 57 °C