Pâte à Choux Cream Puffs
Transcription
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.