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What else can I help you with?
What pastry is profiterole made from?
choux pastry ;]
What are three common forms of pastry?
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
What are four types of pastry?
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
When was choux pastry invented?
it was invented in the 1533 :)
What 4 gateaux made from puff pastry or choux pastry?
chocolate cake
What purpose has shortening in choux pastry?
Shortening gives the pastry a crisp, light texture.
Choux and Phyllo are types of what?
They are both types of pastry.
What are three methods of cookery that can be used to cook choux pastry?
Not sure what you mean by "methods of cookery," but choux pastry is baked for use in things such as eclairs and profiteroles. And yes, it is spelled with an "x."
What causes greasy and heavy choux pastry?
Greasy and heavy choux pastry can result from using too much fat or not properly incorporating the ingredients. If the butter is melted too quickly or if the flour is added before the mixture reaches the right consistency, it can lead to a dense texture. Additionally, insufficient cooking of the flour and water mixture can prevent proper steam formation, which is essential for achieving the light, airy structure characteristic of well-made choux pastry. Finally, overmixing after adding eggs can also contribute to a heavy product.
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.
What rasing agent is used in choux pastry?
Choux pastry primarily uses steam as its raising agent. When the dough is baked, the moisture inside turns to steam, causing the pastry to puff up and create a hollow interior. Additionally, the eggs in the dough contribute to the structure and stability of the pastry as it rises.
Why mustn't you open up the oven in the first 15 minutes of baking a choux pastry?
you must not open the oven door in the first 15 minutes of baking a choux pastry, because it well explode or deflate.
