Title: Prepare pâte à choux desserts.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry Preparation Techniques

Preparation should include

- a variety of pâte à choux (e.g., éclair, cream puff, profiterole)
- 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?