"Choux Pastry": HTML5 Crossword

Across

4. Choux paste is also commonly known as _______ paste. (6)
6. The classic filling of a Gateau St. Honore. (5,8)
8. A rubber spatula or ____________ are the appropriate utensils for cooking the paste or roux. (6,5)
9. Choux paste has the ability to absorb 300-400% of ________. (6)
11. A type of donut made with choux paste piped into a ring before frying. (7)
15. The 2 stages of preparation of choux pastry are _____ and ______. (7,6)
16. What ingredient provides both high moisture content, tenderness and structure to choux pastry? (4)
18. This will result if the choux pastry is removed from the oven prematurely. (8)

Down

1. The French name 'pate a choux' translates to this vegetable that it resembles when baked. (7)
2. This ingredient is added all at once and stirred in vigorously after the water, salt, sugar and butter have come to a boil. (5)
3. The type of piping tip most recommended for use to facilitate even and uniform expansion of choux pastry. (6)
5. What does choux pastry rely on for leavening? (5)
6. A conical pile of profiteroles decorated with spun sugar and served at weddings and baptisms in Italy and France. (13)
7. A savoury type of choux pastry that contains cheese in the paste. (7)
10. The method of baking choux pastry first in a very hot oven and then turned down to a lower temperature is known as baking it in a ________ oven. (6)
12. This choux pastry resembles a nun. (10)
13. The classic filling of a Paris-Brest. (7,5)
14. In order to create enough steam in the baking process, the oven temperature must be very ____. (4)
17. The type of flour most suitable for structure when making choux paste. (5)
18. After cooking the choux paste, eggs must be added gradually after the paste has cooled to 43-60 C so that the eggs do not _______. (4)