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Éclair (pâtisserie)
Contributed by: Cresswell
  • 1. What is the primary pastry dough used for making éclairs?
A) Shortcrust pastry
B) Filo pastry
C) Choux pastry
D) Puff pastry
  • 2. Which cream is commonly filled in éclairs?
A) Pastry cream
B) Chocolate ganache
C) Buttercream
D) Whipped cream
  • 3. Which country is credited with creating the éclair?
A) France
B) Italy
C) Switzerland
D) Belgium
  • 4. Which ingredient helps the choux pastry rise?
A) Milk
B) Eggs
C) Flour
D) Sugar
  • 5. How should éclairs be stored after filling?
A) In the freezer
B) In a warm place
C) At room temperature
D) In the refrigerator
  • 6. Which holiday might feature éclairs at the dessert table?
A) Halloween
B) Thanksgiving
C) Independence Day
D) Easter
  • 7. How are éclairs usually piped?
A) Using a brush
B) Using a spoon
C) Using a pastry bag
D) Using fingers
  • 8. What is a common variant of the traditional éclair?
A) Coffee éclair
B) Lemon tart
C) Pavlova
D) Cheesecake
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