The basic steps in the production of eclair paste are as follows: boil the liquid, fat, and salt; stir in the flour all at once; cool slightly; and beat in the eggs a little at a time

Question

Rosemary Stewart

Arts

5 November, 06:34

The basic steps in the production of eclair paste are as follows: boil the liquid, fat, and salt; stir in the flour all at once; cool slightly; and beat in the eggs a little at a time

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Reid Bass · Answer 1

Answer: True. This is the correct sequence of steps when making an eclair paste

Explanation: The basic steps in the production of eclair paste (also known as pate a choux) are bringing the liquids (milk, water) and melted fat to a boil, add the flour and let the mixture cool slightly then add the eggs one at a time.

The eggs act as leavening agents and an indication that enough eggs has been added is when the paste becomes firm and starts to just pull away from the beaters. Eclair paste made with milk bakes softer products compared to paste made with water.

Eclair paste can be used in baking, frying and poaching.