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1
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____ pastry is a cooked batter of liquid, butter, flour and eggs
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4
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Type of choux pastry that is round shape, usually filled with ice cream
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7
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Eggs are added to choux paste for the purpose of ________
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8
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______ is a key leavening agent in baked goods with lost of moisture like choux paste
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9
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If you remove choux paste too soon from the oven, it will _________
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11
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At around 190C to 200C, steam is produced before the egg and other protein __________
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13
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Savoury choux pastries that maybe flavoured with cheese and herbs
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15
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Choux paste must be baked until completely ______
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1
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Choux pastries that is deep-fried and rolled in sugar
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2
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A pyramid of small profiteroles held together with caramel
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3
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To activate the steam, choux paste is usually bake at relatively _______ temperature
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5
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Type of choux pastry that is finger shape, filled with pastry cream
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6
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There are mostly ____ pockets inside the choux pastries
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10
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_____ flour is usually used to provide structure to choux pastry
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12
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Choux pastry is unique because the batter is ______ before baking
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14
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Filled choux pastry must be serve within 2-3 days as it quickly becomes _______
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