chocolate cake
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
there are choux,danish,sweet,filo, puff and short crustthere are also pastry types such as tarte, petits four, gateaux (cakes), mousses, parfaits, viennoiserie
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
No. Eclairs are made from choux pastry. Choux pastry involves cooking flour,butter and water, then adding egg. The egg acts as a leavening agent in a choux pastry. A puff pastry uses layers of butter or other solid fat between a bread type dough that puffs up due to air and water expansion between layers of fat and dough for leavening, it does not contain egg.
French and Italian Renaissance chefs eventually perfected the Puff and Choux pastries
the advantages of making Choux Pastry at home are : It is Cheaper and they are fresher. Also very 'Yummy'the disadvantages : they may not com out right, may have a sour taste, or be the wrong size etc....
Puff pastry
Leavening is the ingredient/process that allows the cream puff to rise and allows the volume to increase. The leavening in cream puffs, which are made from choux pastry, is egg white.
They are small choux pastry blobs filled with cream and coated in melted chocolate.
the dick in side them
short pastry (the most popular and can be sweet or savoury) rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry
Puff pastry involves layering butter into a shortcrust pastry, then completing a process of folding and rolling and folding again, in order to obtain many thin layers of butter spread within thin layers of pastry. When the pastry cooks, the fat in the butter keeps the layers separate, while the water content expands into steam and forces the layer apart. In a rough puff pastry, chunks of butter in mixed onto the pastry as it is made, and the pastry mix needs only be rolled once. with the lumps of butter within the pastry, the same effect happens, but over a small localised areas. The effect is the same, but the rough puff doesn't rise quite as much, and finishes with a rough texture. It is, of course, much quicker to make. Use it when the pastry will not be on show, such as for the base of tarts and the like.