Water The main purpose of the water is for it to turn to steam and act as a leavening agent. The water also helps to bind the flour to the other liquids and form a roux. When water is mixed with flour, gluten starts to form, so it also enables gluten formation. Whole Milk The whole milk acts as a liquid and a fat. Whole milk has around 3.5% fat content. The fats in the whole milk help to limit some gluten formation and tenderize the final product. It gives some structure through the proteins in the milk. Unsalted butter The butter acts as a liquid and a fat. Majority of butter is made up of water, so this aids in the steam and leavening process. The fats in the butter help to limit some gluten formation and also help to tenderize the final product. The butter also helps to create flaky layers and pockets of air by surrounding some of the other ingredients in the baking process. Having the butter being unsalted also helps the baker control the salt levels in the batter and the overall flavor. Fine sea salt Fine sea salt is added for flavor. It being fine helps for it to more evenly distribute in the batter for a unified flavor. Bread Flour The bread flour acts as a carbohydrate and a starch. Bread flour has 12-13% gluten potential, which is a higher percentage than other kinds of flour. When mixed with water, it can create a lot of gluten. There are trace amounts of sugar in the flour which allow Maillard Browning. Eggs The eggs are the most important ingredient in this recipe. Majority of the egg is made up of water, and because of the timing of when the egg is added, the water in the egg is used for leavening and rising. The proteins in the eggs are used for structure and for emulsification. They are also used for Maillard browning in the egg wash. 1 - FoodCrumbles. "The Science of Choux Pastry." Food Crumbles, 22 Mar. 2022, foodcrumbles.com/the-science-of-choux-pastry-in-profiteroles/. Accessed 13 Apr. 2022. - FoodCrumbles goes in-depth to the science that makes pâte à choux pâte à choux. It goes into detail of what the science is doing to make the pastry and how all the individual ingredients are affecting the end product. With many pictures and diagrams, this site throughly explains the science behind this pastry. I plan to use this source to explain the importance of each of the ingredients in the pastry and why and how they affect the end product. 2 - The Chemistry of Eggs and Egg Shells. 2016. Compound Interest, lms.dickinson.edu/pluginfile.php/1723555/mod_page/content/26/The-Chemistry-of-Eggs-Eggshells.pdf. Accessed 14 Apr. 2022. - This source explains what an egg and egg shell is chemically. It includes both Lewis structures and written explanations of what is chemically going on inside an egg and egg shell. I plan on using this source when discussing eggs and how they will affect other ingredients in pâte à choux. 3 - ---. "Baking School Day 2: Pâte à Choux." kitchn, 1 May 2019, www.thekitchn.com/baking-school-day-2-pate-a-choux-222480. Accessed 13 Apr. 2022. - Huff goes over the basics of what pâte à choux is and how to make it. She uses pictures to help describe how to make pâte à choux and what the different stages look like. She goes through the steps of how to make it, including detailed instructions on how to properly make the pastry. I will use this source to help describe the process of how to make the pâte à choux and on how I will alter the recipe for my experiment. 4 - Huff, Tessa. "Baking School Day 1: All About Eggs and Baking." kitchn, 1 May 2019, www.thekitchn.com/baking-school-day-1-all-about-eggs-and-baking-222479. Accessed 13 Apr. 2022. - Huff's article incudes information surrounding how eggs are used while baking. It covers what exactly an egg is, what it is made up of, and how they are used in baking. It includes pictures to show examples of how eggs are used and detailed descriptions explaining the eggs. I plan to use this when explaining the difference of what a whole egg, just the egg white, and egg yolk will make in a recipe. 5 - Crosby, G. (2012) The Science of Good Cooking. Brookline, MA: America's Test Kitchen - Crosby goes into detail of how eggs are cooked in custards. While my project does not have to do with custards, it does have to do with the cooking of eggs, the egg as a whole, the egg white, and the egg yolk. It demonstrates the importance of when eggs should be added and at what temperatures. I plan to use this source when discussing eggs and when they are added to the recipe. 6 - Provost, Joseph J., et al. The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking, John Wiley & Sons, Incorporated, 2016. ProQuest Ebook Central, https://ebookcentral.proquest.com/lib/dickinson/detail.action?docID=4530809. - Provost goes into great detail of the science of cooking and pastries. He explains the science behind what is happening between ingredients and why it is happening. I plan on using Chapter 10 of his book, "Bread, Cakes, and Pastry". I will use it to explain the science and chemistry behind the ingredients and how they interact with each other.