Question

what type of dough is used to make eclairs and cream puffs? *
phyllo dough
pâte à choux
laminated dough
puff pastry

Explanation:

To determine the dough for eclairs and cream puffs, we analyze each option:

• Phyllo dough: Used for crispy, layered pastries like baklava, not eclairs/cream puffs.
• Pâte à choux: A light dough made with butter, flour, water, and eggs, which puffs when baked. It's specifically used for eclairs, cream puffs, and profiteroles.
• Laminated dough: Has many layers (e.g., croissant dough), not for eclairs/cream puffs.
• Puff pastry: Relies on fat layers for rising, different from the dough in eclairs/cream puffs.

So, Pâte à choux is the correct dough.

Answer:

B. Pâte à choux