Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
We had a food question a couple of days ago, so let’s go to the tape:
Learned League precedent (LL73, MD12) – Melting butter in hot water, adding flour, cooking that mixture until smooth, beating in eggs one by one, and piping through a forcing bag—this is a method for preparing what type of pastry, used for making éclairs, beignets, churros, and French crullers?
I was confused by this question at first, since it sounds like they’re trying to describe something like icing, but if you replace “pastry” with “dough”, this question clearly describes choux, which I knew. It didn’t appear in the Ends with “X” episode, but it did appear in the Dough episode, where I was inspired from watching 500 Questions last summer.
To round out our week, here’s a few questions about French pastries, which are big about using choux pastry to make them. Enjoy!
1. Made with either Gruyère, Emmentaler, or Comté, name the choux pastry made of a blend of choux dough and cheese.
2. What title of nobility lends its name to the choux pastry / deep fried crisp potato puffs seen here?
3. The pastry seen here, made with choux and praline flavored cream, is named after which two French cities, the endpoints of a non-Tour-de-France bicycle race?
4. The cake seen here made with puff pastry, caramelized sugar, and various cremes and creams is named after what patron saint of bakers?
5. Name the deep-fried choux pastry seen here, probably better associated with New Orleans as a breakfast item.
Have a good weekend everyone!
2. Dauphine (they’re called pommes dauphine)
4. St. Honoré