Pastries

Question 1

Puff pastry( pate feuilletee)

Answer 1

rich, buttery dough
bakes into hundreds of light, crisp layers

Question 2

Croissant and danish pastry’s to puff pastry

Answer 2

rolled in dough, but does not contain yeast, nor chemical leavner, steam causes it to rise

Question 3

Butter in puff pastry

Answer 3

best for flavor and melt in mouth quality, but hard to work with and brittle when cold
Shortening is used but no flavor

Question 4

detrempe

Answer 4

paste made with flour an water during the first stage of preparing a pastry dough, especially rolled in dough’s

Question 5

bouchées

Answer 5

small puff pastry shells that can be filled and served as bite size hors d’oeuvre or petits fours

Question 6

vol-au-vents

Answer 6

deep, individual portion-sized puff pastry shells, often shaped as a heart, fish or fluted circle; they are filled with a savory mixture and served as an appetizer or main course

Question 7

feuilletées

Answer 7

square, rectangular or diamond-shaped puff pastry boxes; may be

Question 8

Ecalir paste (pate a choux)

Answer 8

bakes until golden brown, criso pastry, moslty air pockets, with moist dough

Question 9

cream puffs

Answer 9

baked rounds of éclair paste cut in half and filled with pastry cream, whipped cream, fruit or other filling

Question 10

profiteroles

Answer 10

small baked rounds of éclair paste filled with ice cream and topped with chocolate sauce

Question 11

croquembouche

Answer 11

a pyramid of small puffs, each filled with pastry cream; a French tradition for Christmas and weddings, it is held together with caramelized sugar and decorated with spun sugar or marzipan flowers

Question 12

éclairs

Answer 12

baked fingers of éclair paste filled with pastry cream; the top is then coated with chocolate glaze or fondant

Question 13

Paris-Brest

Answer 13

rings of baked éclair paste cut in half horizontally and filled with light pastry cream and/or whipped cream; the top is dusted with powdered sugar or drizzled with chocolate glaze

Question 14

beignets

Answer 14

squares or strips of éclair paste deep-fried and dusted with powdered sugar

Question 15

churros

Answer 15

a Spanish and Mexican pastry in which sticks of éclair paste flavored with cinnamon are deep-fried and rolled in sugar while still hot

Question 16

crullers

Answer 16

a Dutch pastry in which a loop or strip of twisted éclair paste is deep-fried

Question 17

gougère

Answer 17

écair pastry flavored with cheese baked and served as a savory hors d’oeuvre

Question 18

When is eclair paste cooked?

Answer 18

before baking

Question 19

What is used to cook eclair paste?

Answer 19

flour is being added to water, milk and butter
breaks down starches , adsorb liquid, speeds gelanization
Eggs added to levan
batterlike, without process it will not puff up