Preparation should include
- a variety of pâte à choux (e.g., éclair, cream puff, profiterole, swans)
- filling, icing, glaze, and garnish for each.
Process/Skill Questions:
Thinking
- What is the definition of pâte à choux?
- What are some examples of pâte à choux desserts?
Communication
- What resources are available for researching preparation of pâte à choux desserts?
Leadership
- Why is following the formula/recipe important in preparing pâte à choux desserts?
Management
- How can pâte à choux desserts be used in both bakery and restaurant settings?