• describe appearance and use of creampuffs in the American diet.
• produce a quality creampuff

Cream puffs are a steam leavened product. A critical factor in preparation of the cream puffs is the establishment of a stable emulsion. This emulsion is formed due to the lecithin in the egg yolk of the eggs. Basically, water, butter, and flour are heated together to form a gelatinized mixture. Without allowing coagulation, eggs are beaten in to complete the emulsification of the butter.

CREAM PUFF: is a small cake made of choux pastry filled with cream.
ECLAIRE: is a small custard or whipped cream-filled, finger-shaped pastry
is a small, log-shaped choux pastry filled with cream and typically topped with chocolate icing.
PATE A CHOU, PATE: is a creampuff pastry. It is usually the "circle" with a hollow center.
ROUX: is the French term that has become familiar in first-class kitchens as the name of a paste (pate-a chou), from which some very dainty little cakes can be manufactured.