Three of the following are names for the type of dough from which éclairs and cream puffs are produced. Which one is not?
A) Pâte à choux
B) Pâte brisée
C) Eclair paste
D) Choux paste

Question

Quizplus · Accepted Answer

Pâte à choux is the correct term for the dough used to make éclairs and cream puffs. "Eclair paste" and "Choux paste" are informal or alternative names that refer to the same dough. Pâte brisée, however, is a type of shortcrust pastry dough used for pies and tarts, not for éclairs or cream puffs.

Three of the Following Are Names for the Type of Dough