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![]() OBJECTIVES The learner will be able to --
CONTENT
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
Updated: Wednesday, May 23, 2012. |