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Croquembouche
  • 1. What is the main ingredient used to make the choux pastry in croquembouche?
A) Flour
B) Bread flour
C) Almond flour
D) Cornmeal
  • 2. When is croquembouche typically served?
A) At weddings and special occasions
B) Everyday desserts
C) Breakfast
D) As an appetizer
  • 3. Which country is credited with the creation of croquembouche?
A) France
B) Spain
C) England
D) Italy
  • 4. What is the French term for the 'cream' used in croquembouche?
A) Mousse au chocolat
B) Crème brûlée
C) Crème fraîche
D) Crème pâtissière
  • 5. What is a common flavoring used in pastry cream for croquembouche?
A) Lemon
B) Mint
C) Orange
D) Vanilla
  • 6. What is the primary texture of a well-made choux pastry?
A) Dense and heavy
B) Chewy
C) Light and airy
D) Crumbly
  • 7. What cultural significance does croquembouche have in France?
A) Winter holiday treat
B) Summer picnic food
C) Symbol of celebration and festivity
D) Daily dessert staple
  • 8. What temperature is best for baking choux pastry?
A) Very high temperature (around 250°C or 482°F)
B) Medium temperature (around 180°C or 350°F)
C) High temperature (around 200°C or 400°F)
D) Low temperature (around 100°C or 212°F)
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