Why is it necessary to bake the mixture for so long a time?
What is the result of baking this mixture for too short a time?
In Cream Filling, what is the purpose of mixing the flour and sugar before cooking (see Experiment 24)?
Give two reasons for cooking this mixture in the double boiler, rather than directly over the flame.
How long a time does it take to thicken the flour mixture? Why is it necessary to cook it for 20 minutes?
What is the use of eggs in the filling? Why are they not cooked as long as the flour mixture?
Determine the number of Cream Puffs this recipe will make.
From U.S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of the edible portions of whole eggs (see Figure 75), of egg yolk, and of egg white. Compare the last two. Which contains the more fat? Which contains the more protein? Which contains the more water? Which contains the more nutriment?
Tabulate the percentage composition of milk (see Figure 64).