What is another name for eclair paste and what is the leavening agent used?

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Multiple Choice

What is another name for eclair paste and what is the leavening agent used?

Explanation:
Éclair paste is pâte à choux, a dough that rises primarily from steam. The name refers to the dough itself, and the leavening comes from the moisture in the dough turning into steam in the oven, which pushes the dough upward and creates a light, hollow center. This dough is made by cooking flour with water (and fat) to form a paste, then beating in eggs to provide structure; there are no yeast or chemical leaveners involved. Air can be present from whisking in eggs, but it’s steam that does the actual leavening.

Éclair paste is pâte à choux, a dough that rises primarily from steam. The name refers to the dough itself, and the leavening comes from the moisture in the dough turning into steam in the oven, which pushes the dough upward and creates a light, hollow center. This dough is made by cooking flour with water (and fat) to form a paste, then beating in eggs to provide structure; there are no yeast or chemical leaveners involved. Air can be present from whisking in eggs, but it’s steam that does the actual leavening.

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