|
|||||||||||||||
|
|
|||||||||||||||
|
Terminology 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 |
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 ECLAIRE
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?
Updated: Wednesday, October 24, 2007. | ||||||||||||||
![]() OSU Disclaimer. |
|||||||||||||||