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Is Chocolate eclairs made from puff 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.
How many types of pastry are there?
short pastry (the most popular and can be sweet or savoury) rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry
Why must you beat the paste when making choux pastry?
Beating choux paste is an important procedure to ensure a perfect pastry. After adding the flour to the water and butter, beating the paste by hand or electric mixer will blend the ingredients thoroughly so that you will have a smooth paste with no lumps of flour. Then when adding the eggs, again it is important to beat the mixture in order to have a silky, smooth and glossy choux paste.
How does boiled salt water help the world?
Boiling salt water produces two things: drinkable water from the vapor, and salt, an essential element.
Whats the difference between flaky and puff 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.
My attempt at making choux pastry failed. The puff did not rise at all. What happens if you use baking powder in choux pastry?
I wouldn't use baking powder in choux, if you follow simple rules the recipe should work. I always use bakers flour, the more water in a recipe (choux, puff etc) the more gluten you need. Firstly when you add the flour to the boiled water and butter make sure you beat it well, cook it out over a low heat for a couple of minutes before cooling it prior to adding the eggs. Add the eggs slowly, one at a time, use a mixer if you think you need to. The mix must emulsify before you add anymore egg. Make sure the oven has moisture in it, if you don't have steam injection mist water over the choux shapes and the tray before putting into the hot oven. Never open the door during the first 15 mins of cooking time. Cook the puffs till a darkish golden brown, and as soon as you take them out cut them in half and scoop out any uncooked dough, if you don't the uncooked dough will soften the puff. Good luck.
What are some examples of pastries?
I am going to list the basic ones, but in each one their our different types of that pastry (example: cake- chocolate, vanilla, strawberry, pound cake) -cake -pie -brownies -wontons (depends) -cupcakes -muffins -cookies -strudels -tarts There are many more, but I hope I helped!
Which has the higher temperature - boiling water or ice?
boiling water
What does extra gluten do to a pastry?
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
How do you make pastry?
you mix flour, water and margarine/butter together. put it in the pastry design you want cook it then you get a pastry!
What is hotter a glacier or boiling water?
Boiling water.
For 4 cups of boiling water do you boil 4 cups of water or do you measure water after boiling?
you measure the water before boiling. after boiling would be more tricky.
