University of New Haven HTMG 2210 Chapter 12 1)Why is it said that éclair paste is the only dough that is cooked before it is baked? Why is this step necessary? List three ways of using éclair paste in making classic desserts

Management Jun 15, 2021

University of New Haven

HTMG 2210

Chapter 12

1)Why is it said that éclair paste is the only dough that is cooked before it is baked? Why is this step necessary? List three ways of using éclair paste in making classic desserts.

2. Explain the process by which products made from éclair paste are leavened.

Explain the differences and similarities among common, Swiss and Italian meringues.

Discuss ways in which phyllo dough may be used to make tart or pie products.

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