Question

High volume pate a choux is cooked how many times?

a) Once
b) Twice
c) Thrice
d) Four times

Answer 1

Pâte à choux is cooked twice: first in a pan to form the dough and second when it is baked in the oven after shaping, which achieves its high volume.

Step-by-step explanation:

Pâte à choux, or choux pastry, is cooked twice. The process involves two distinct stages of cooking. The first stage is when the dough is cooked in a pan to create a base mixture. This initial step involves combining water, butter, salt, and flour in a pan and stirring them until the mixture forms a cohesive dough. The second stage of cooking occurs after the dough is removed from the heat, eggs are added, and the mixture is piped into shapes and then baked in the oven. This second baking process is what causes the high volume of pàte à choux as the high moisture content turns to steam and puffs up the pastry.