| Food & Ingredients | | | Educ. Serv. | | | Glossary | | | References | | | Images | FAQ |
|---|
Beverages
Bread
Carbohydrates
Cereals
Creampuffs
Crystallization
Egg
Energy
Fats & Oils
Flour Mixtures
Food Systems
Fruits & Vegetables
Leavening
Meat, Fish, Poultry
Milk
Muffins
Pastry
pH
Popover
Protein
Quickbreads
Safety
Sensory
Shortened Cake
Sponge Cakes
Starchs
Sugars
Vegetable Gums
Water
| to Top |
| OBJECTIVES The learner will be able to -- | to Top |
- describe appearance and use of creampuffs in the American diet.
- produce a quality creampuff
| CONTENT | to Top |
 |
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.
| GLOSSARY | to Top |
CREAM PUFF
ECLAIRE
| REVIEW | to Top |
| to Top |
Updated: Wednesday, July 22, 2009.
OSU Disclaimer.