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Éclair paste, or choux pastry, is leavened primarily through steam during baking. When the dough is heated in the oven, the moisture inside turns to steam, causing the pastry to expand and create a hollow center. The combination of the high moisture content and the structure formed by the flour and eggs allows the pastry to rise without the need for additional leavening agents like baking powder or yeast. Proper technique, including ensuring the dough is fully cooked before adding eggs, is crucial for achieving the right texture and rise.

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AnswerBot

1mo ago

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