NTEC - Choux Pastry

The TWO (2) most common faulty for choux pastry are?

• fluffy

• sunken

• crispy

• doughy

churros and french crueller are examples of choux pastry that uses which type of method?

• baking

• steaming

• cooking

• frying

cream puff that are filled with cream or custard and dipped into chocolate, what is me?

• choux au craquelin

• cream puff

• profiteroles

• eclairs

Choux pastry that is piped into an oblong / long fingers, what is me?

• churros

• eclairs

• choux au craquelin

• choux swan

choux pastry that was designed to resemble a bicycle wheel, what is me?

• Choux Bun

• French Cruller

• Crocombuche

• Paris Brest

Name this choux pastry. This choux pastry combines a base of Pate Sucree, choux pastry are then dipped in caramelised sugar and attached side by side on top of the circle of the choux pastry.

• eclairs

• profiteroles

• Paris Brest

• St Honore

Identify TWO (2) goals for choux pastry

• large air pockets inside

• crispy layer

• has a light and crisp outer shell

• crumbly

Which of the following are the causes for the choux pastry to be sunken / flatten?

• adding too much eggs

• adding eggs while the panade is still hot

• opening the oven door for the first 15 minutes of baking

• adding to much flour

What is the main reason of why it is recommended to add egg 1 at a time, and mix well before you add the next?

• because we dont want the choux pastry to become crispy

• because we can easily control the amount of eggs as the sizes of eggs is vary

• because we dont want to cook the eggs inside the panade

• because we want to do the choux pastry slowly

What will happen to the runny choux pastry if you add extra flour to fix it?

• it will become crispy

• it will become doughy

• it will become sunken

• it will become fluffy