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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
Demonstrate how the type of liquid used in choux paste affects
  • The crispness and the extent of Maillard browning on the crust of éclair shells
  • The moistness, tenderness, and height of the éclair shells
  • The overall flavor of the éclair shells
  • The overall acceptability of the éclair shells

© 2003 All rights reserved. Published by Wiley.

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