|Dough Rheology and Baked Product Texture|
|by J.M. Faubion|
This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical app...
1 - 10 of 20 for eclair dough
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Bring to boil and remove form heat, water and butter. Add flour. Add 4 eggs, one at a time while beating. Spread on large cookie sheet or jelly roll ...
Cream Puff Dough: Bring to ... well mixed and thickened, spread on crust. Top with 12 oz. carton of Cool Whip and drizzle with Hershey's chocolate syrup.
In a small ... pudding sets, add softened cream cheese. Spread over dough. Spread with whipped topping. Drizzle chocolate syrup on top. Chill before serving.
Preheat oven to ... its shape.) Drop dough by rounded tablespoons, ... puffs or 12 eclairs.) Bake in ... sugar, if you wish. Serve at once or refrigerate.
Place milk, water ... constantly until the dough forms a ball ... 15 minutes at 180°C/350°F. When cool, slit one side and pipe in your filling of choice.
In a medium ... removing any soft dough inside. Cool on ... mixture. Makes 10. Eclairs: Prepare dough ... chocolate or vanilla icing. Makes 12-14 eclairs.
Heat water and ... until smooth. Place dough on ungreased cookie ... heat. Stir in sugar and milk. Beat until smooth. Drizzle frosting over top. Refrigerate.
Preheat oven to ... until smooth. Drop dough by tablespoonfuls onto ... layer pan on baking sheet and trace around it, drop dough inside edge of circle.
Start heating oven ... 12-15. To make eclairs. drop rounded ... each ball of dough into 4 x ... consistency. This is my favorite topping for cream puffs.
Preheat oven to ... low heat. Dry dough 3 to 4 ... thicken. Carefully slice eclairs in half lengthwise ... and assemble; chill until set. Serves 4 to 6.
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