Pâte à Choux Cream Puffs

Sample
Pâte à Choux
Cream Puffs
S e n s o ry Wo r k s h e e t
By Michael Kalanty, CEPC, CCE, CMT, M.A., from “Selecting the Right Flour
for Pastry and Baking,” Sizzle, winter 2010
Type of flour:
Bread
All-purpose
Cake
Average protein
percent
12%
10%
8%
Aroma notes
Wheat, caramel
Toast
Yellow cake
Flavor notes
Wheat, caramel, toast
General baked character
Egg paste
Texture of initial bite
Crunchy
Soft crunch
Tender, soft
Chew
Clean chew,
does not clump
Slightly cohesive,
balls up in mouth
Adhesive,
sticks to teeth
Mouth Weight
Clean
Slightly heavy
Gummy, heavy
Synthesis/
observation:
The higher the protein content of the flour, the fuller the flavor for pâte à
choux products. Bite and chew are most clean with a higher-protein flour.