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Cream Puff & Pudding Lab

Cream Puff & Pudding Lab. Preheat oven to 400  F. Bring butter, water, and salt to a boil over medium heat in a 2 qt. saucepan. Add flour all at once; stir quickly over heat about 1-2 minutes until a smooth ball forms. Do not over mix. Remove from heat and let stand for 5 minutes.

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Cream Puff & Pudding Lab

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  1. Cream Puff & Pudding Lab

  2. Preheat oven to 400 F. • Bring butter, water, and salt to a boil over medium heat in a 2 qt. saucepan. • Add flour all at once; stir quickly over heat about 1-2 minutes until a smooth ball forms. Do not over mix. • Remove from heat and let stand for 5 minutes.

  3. 5. Add eggs 1 at a time and beat well each time using a wooden spoon. (We will be using 2 egg whites and 1 full egg. • Beat until the dough is smooth and shiny. • 6. Drop portions of dough onto a baking sheet lined with parchment paper. • 7. Bake at 400  for 30-35 minutes or until golden brown.

  4. 8. Remove to a wire rack. Immediately split puffs open with a serrated knife so that steam can escape; remove tops and set aside. • 9. Tear the soft dough out of the inside and discard. Cool puffs. • 10. Fold in cool whip. • 11. Fill cream puffs, replace tops, and drizzle with chocolate syrup.

  5. 1. In a saucepan, blend sugar, cornstarch, and salt. • 2. Add milk. • 3. Using a wooden spoon, cook and stir constantly over a medium heat until thickened and bubbly. Cook and stir 2 more minutes until it is thick enough to leave a path with a spoon. • 4. Remove from heat.

  6. How to Separate an Egg http://www.howcast.com/videos/21314-How-To-Separate-an-Egg

  7. 5. Slightly beat the 2 egg yolks in a small mixing bowl. • Stir a small amount of the hot mixture into the beaten egg yolks and stir it rapidly. • 6. Repeat this step 3 more times.

  8. Immediately stir the egg yolk-pudding mixture back into the hot pudding. • 7. Cook and stir 5 more minutes. Do not let the mixture boil. • 8. Remove from heat; blend in butter and vanilla. • 9. Chill

  9. Now go back into your kitchens and finish cooking. • When the cream puffs are in the oven and pudding is chilling, come sit back down and I will explain our LINCs Table vocabulary exercise.

  10. Leavening Agents • S T E A M • A I R • B A K I N G S O D A • B A K I N G P O W D E R • Y E A S T These All Produce Carbon Dioxide

  11. How to Fold http://www.youtube.com/watch?v=TOQIu7x_kVo

  12. Mixing Terms • Think of a linking work that rhymes with the term. • 2. Create a linking sentence or phrase that has both the term and the linking work – underline both words. • 3. Draw a linking picture that portrays the term and linking work. Fold the cold whipped cream into the pudding gently. Cold LINCS Table List the PartsIdentify a Reminding Word Notes a LINCing Sentence Create a LINCing Picture

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