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