| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
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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
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| OBJECTIVES The learner will be able to -- | to Top |
- describe appearance and use of creampuffs in the American diet.
- produce a quality creampuff
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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 |
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?
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Updated: Wednesday, October 24, 2007.
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