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POPOVERS AND CREAM PUFFS

QUESTIONS - p. 253

1. What similarities and differences are found in the function played by eggs in popovers and cream puffs?

The function of eggs is similar in that they provide proteins which contribute to the structure of the product. The egg proteins are necessary to provide structure because the high proportion of liquid to flour prevents the developing gluten particles from associating and forming a strong gluten network which could trap the expanding gases and steam. The egg proteins provide a network of protein in a film which is extensible, that will stretch as the gas volume in the mixture expands. The difference in function is that cream puffs also rely on the eggs to emulsify the higher amount of fat. Because there is 8 times more fat in the formula for cream puffs,they require twice as many eggs for emulsification.

2. What is the major leavening agent in both products?

Steam is the major leavened.

3. Why are high oven temperatures recommended in the baking of these products?

The hot oven produces steam rapidly from the liquid ingredients which results in the rapid expansion of the product before the proteins have a chance to coagulate and set the structure.

4. Compare the formulas for popovers and cream puffs. Account for:
a) the larger proportion of egg in cream puffs and
b) the resulting difference in viscosity (popovers: thin; cream puffs: thick) of the mixtures prior to baking.

Popovers have more salt because there is less added fat which contains salt. Popovers also contain less fat, and are therefore less tender. Cream puffs contain more egg. The larger number of eggs is necessary to aid in the emulsification of the large amount of fat in the boiling water, which allows the fat particles to be evenly distributed throughout the mixture.
The method of mixing the ingredients is also different. Popovers are not extensively beaten and the liquid is not heated as it is in cream puffs. The batter remains thin.

The liquid used to make cream puffs is boiling and the cream puff mixture is well beaten over heat until the mixture thickens. During this step, the starch in the flour gelatinizes which contributes to the thickening of the batter.

5. A good quality cream puff requires the formation of a stable emulsion. What steps in the method are responsible for this formation.

The major step in the production of a stable emulsion is the addition of the eggs to the flour mixture. First the fat and hot water are beaten into the flour which distributes the fat throughout the mixture. After the mixture cools, the eggs are added, one at a time, beating after each addition. The egg yolk contains lipoproteins which have emulsification properties and divide the fat into small particles throughout the mixture.

6. Under what conditions are popovers and cream puffs likely to collapse?

Insufficient baking is the primary cause of collapsed popovers and cream puffs. They might look browned on the outside but the egg proteins may not have coagulated sufficiently to maintain the structure of the product, and there might not have been enough time for the shells to dry out and firm up when removed from the oven. The inner steam can condense and cause the baked product to collapse and soften.

7. Why do cream puffs sometimes fail to rise?

Failure to rise may be attributed to the following:
a) Too little water in the batter. This may occur when too much moisture is evaporated during the cooking of the paste. Either the fat and water are boiled too long or the flour fat and water mixture is cooked too long. The resulting batter is too stiff and there is not enough free water to form steam to leaven the product.
b) Too much water in the batter. The paste is too fluid to retain the steam.
c) Too little fat results in a paste that cannot expand. Too much fat allows too much steam to escape.
d) Insufficient oven temperature.

8. What are eclairs? Bouchees?

Eclair: A small pastry made with choux paste or cream puff mixture and filled with custard or            whipped cream. It is iced, and is rectangular or finger shaped.
Bouchée: A coctail size cream puff which is used as an appetizer. It is filled with a variety of hot or                cold savory fillings.

9. Three variations of popover batter are Yorkshire pudding, timbale cases and rosettes. How are these products cooked?

All are thin batters having basic proportions similar to those of popovers. Yorkshire pudding is traditionally baked in a hot oven in a pan containing roast beef drippings. For convenience, it may be prepared in individual portions by baking it in the same manner as popovers.
Timbale cases and rosettes use the same formula but are cooked on special irons in deep fat instead of baked.