Conclusions

Select one from the choices in bold or fill in the blanks.

1. The extent of browning tended to increase/decrease when éclair shells were made with milk instead of water. The difference in color was small/moderate/large. The reason for the difference is _____

   ____________________

   ____________________.

2. The crust tended to get crisper/softer when éclair shells were made with milk instead of water. The difference was small/moderate/large. The reason for the difference is______

   ____________________

   ____________________.

3. The difference in flavor between the éclair shells made with milk and the ones made with water was small/moderate/large. The flavor difference can be described as follows:

   ____________________

   ____________________

   ____________________.

4. Other differences between the éclair shells made with milk and those made with water were as follows (consider differences in bake times, height, moistness, etc.):

   ____________________

   ____________________

   ____________________.

5. Of the two different éclair shells, the one I prefer is _____. The reasons for my preference are:

   ____________________

   ____________________

   ____________________.