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Home / Professionals / Baking / Continuing Education / Lesson Two

Lesson Two

Lesson Two Evaluation

LESSON TWO:

Classic French Pastry with Maggie Scales of Link Restaurants Group

Lesson Two: Classic French Pastry with Maggie Scales of Link Restaurants Group
Name *
Name
First
Last
1. What should pâte à choux look like after adding flour? *
2. When baking pâte à choux, why do you start the oven at a higher temperature? *
3. Which format of Washington Red Raspberries did Chef Maggie use for pastry cream to fill eclairs? *
4. Why does Chef Zak recommend cooking tart dough from frozen? *
5. What is one reason that Chef Zak likes adding dehydrated raspberry in the Raspberry Pistachio Tart base? *

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