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CREAM PUFFS FREQUENTLY ASKED QUESTIONS
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Why don't my cream puffs puff?
Can we make choux pastries without eggs?
How can I keep a chocolate coating for éclairs from falling off?
We want to make our own crème fraiche, can we? How?
Occasionally a recipe calls for creme fraiche. What's the best substitute if I can't find the real things?
What are the quality characteristics of cream puffs?
What is the function of egg in a cream puff?
What is the leavening agent of a cream puff?
What effect does a convection oven have on baking cream puffs?
What is the reason for cream puffs not rising in the oven and having fat separate from the dough during baking?
What does obtaining good volume in baked cream puffs depend on?
A. Proper conditions for production of carbon dioxide
B. Baking the puffs in a low temperature oven
C. Having proper proportions of fat, egg and water
D. all of the above
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Updated: Friday, July 24, 2009. |
