LET'S PUFF: EXCERCISE 1

State the main ingredient that distinguishes Creampuff from other types of pastry?

• Butter

• Eggs

• Flour

• Yeast

Show which of the following is a classic dessert made from choux pastry.

• Croissant

• Éclair

• Tarte Tatin

• Mille-feuille

Creampuff is traditionally cooked using which method

• Baking

• Frying

• Boiling

• Steaming

Show the first step in making creampuff

• Creaming the butter and sugar

• Mixing the dry ingredients

• Melting the butter and water together

• Whisking the eggs

What causes choux pastry to puff up and form its characteristic hollow interior?

• The addition of yeast

• The steam created from the water in the dough

• The baking soda in the dough

• The egg whites whipped to stiff peaks

Choose the consistency of the creampuff dough be before piping it onto a baking sheet

• Soft and sticky

• Firm and smooth

• Runny and liquid

• Crumbly

How can you tell when creampuff is fully cooked and ready to be removed from the oven?

• It should have a golden brown color and feel hollow when tapped

• It should still be soft and doughy in the center

• It should have a very pale color and soft texture

• It should have a cracked surface but remain dense

What is often used to fill creampuff shells?

• Custard or whipped cream

• Chocolate ganache

• Mascarpone cheese

• Ice cream