Choux pastry

Question 1

What happens if the pastry is flat and dense

Answer 1

Too much egg was added
Water wasn’t fully boiled before adding flour
Oven wasn’t hot enough or they were taken out too early

Question 2

The function of eggs in choux pastry

Answer 2

Coagulation of the cooked pastry, for aeration and HBV protein

Question 3

Function of flour in choux pastry

Answer 3

For the structure of the pastry and for the bulk

Question 4

Function of water in choux pastry

Answer 4

To bind the ingredients together

Steam is created for rising

Question 5

What are the different fillings that can be used in choux pastry

Answer 5

Whipped cream
Double cream
Clotted cream
Chantilly cream (whipped cream with icing sugar)

Question 6

Why does choux pastry go brown in the oven

Answer 6

As they puff up in the oven from the steam, the eggs coagulate and sets in the heat forming a hollow centre, so the pastry dries out quickly and the heat will turn it brown

Question 7

How/why do you store profiteroles in the fridge

Answer 7

Make sure the choux pastry is cool before putting it in the fridge
Keep them in a sealed container
To keep the cream fresh