12.4 Concept Review Steam Leavening: Cream Puffs and Popovers

  1. What is the ratio of flour to liquid in cream puffs? in popovers?

 

 

  1. What ingredient is responsible for structure in popovers and cream puffs? (Compare the interior of these products with that of a gluten ball.)

 

 

  1. Why do cream puffs contain proportionally more egg than popovers?

 

 

  1. Why doesn’t the flour lump when added to the boiling water in cream puffs?

 

 

  1. Why is it necessary to gelatinize the starch in cream puffs, but not in popovers, before baking?

 

 

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