When making éclair paste, add the eggs one at a time, then beat in the flour in order to make the dough smooth and pliable.
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Q1: Egg whites foam best at approximately
A) 45ºF.
B)
Q2: Cream of tartar gives meringues a melt-in-the
Q4: The classic French wedding cake, a tower
Q5: Meringue layers to be used for cakes
Q6: Éclair paste made with _will bake into
Q7: Products made with éclair paste are baked
Q8: _and_ provide leavening in éclair paste.
Q9: Swiss meringue is ready to whip when
Q10: Which of the following is NOT added
Q11: Hot sugar syrup poured over whipped egg
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