On Baking Chapter 12: Pastry and Dessert Components

Hot sugar syrup poured into whipped egg whites produces _______ meringue.

Italian

Crisp, hollow muffins made from a rich egg batter are called __________.

popovers

What is NOT made with eclair paste?

strudel

Egg whites foam best at _________ degrees.

70

True/False: Pate a choux products are done when they are springy when pressed.

false

True/False: Before using purchased phyllo dough, it is best to thaw it in the refrigerator.

true

True/False: When preparing meringue, it should have a sponge-like appearance when properly whipped.

false

Pate a choux products are baked at 400 F.

true

A Greek pastry made with layers of phyllo dough and butter and is filled with walnuts and soaked with honey syrup.

baklava

These are made with egg whites and at least an equal amount of sugar.

hard meringues

Small, baked rounds of eclair paste filled with ice cream and served with chocolate sauce.

profiteroles (hint to remember: eclaires look like they have been rolled....and who doesn't profit from eating ice cream??)

These have a low sugar content in relationship to egg whites.

soft meringue

A baked finger of eclair paste filled with pastry cream and then topped with chocolate fondant.

eclairs

this is made from pate a choux, piped into rounds and filled with pastry cream and dusted with confectioner's sugar.

cream puffs

Thin, delicate unleavened pancakes

crepes

Another name for common merinuge

french (meringue)

Layers of phyllo, brushed with butter, and rolled up with a fruit or cheese filling

strudel

This is Greek for thin sheet of leaf. This dough must be brushed with butter or fat when layered.

phyllo

When making meringue, egg whites need to be free of any traces of this

yolk/fat

__________ and eggs provide leavening in eclair paste.

Steam

Pate a choux is also known as _________ ________.

eclair paste

__________ is defined as heating gently; referring to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle.

Tempering

This is a ring of baked eclair paste cut in half horizontally and filled with pastry cream. The top is dusted with confectioner's sugar or chocolate glaze.

Paris Brest