Choux Pastry
Author:   Timoteus Elmo
Publisher:   Betascript Publishing
ISBN:  

9786135740769


Pages:   68
Publication Date:   19 July 2011
Format:   Paperback
Availability:   Not yet available   Availability explained
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release.

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Choux Pastry


Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pate a choux is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, St. Honore cake, Indonesian kue sus, and gougeres. It contains only butter, water, flour, and eggs. In lieu of a raising agent it employs high moisture content to create steam during cooking to puff the pastry. Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast.

Full Product Details

Author:   Timoteus Elmo
Publisher:   Betascript Publishing
Imprint:   Betascript Publishing
Dimensions:   Width: 15.20cm , Height: 0.40cm , Length: 22.90cm
Weight:   0.114kg
ISBN:  

9786135740769


ISBN 10:   6135740768
Pages:   68
Publication Date:   19 July 2011
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Not yet available   Availability explained
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release.

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