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iRubric: Pate-a-choux eclairs/cream puffs rubric

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Pate-a-choux eclairs/cream puffs Pate-a-choux eclairs/cream puffs Students will make up choux paste and use a pastry bag to make eclairs and cream puffs Rubric Code: Y22B686 By mistylee Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Eclairs/Cream Puffs
	Poor 5 pts	Fair 10 pts	Good 15 pts
Pate - a- choux Dough	Poor Batter was improperly mixed with little puff. Finished product was tough and/or improperly baked. Piping was messy and uneven.	Fair Batter was improperly mixed and/or baked but still maintained some puff with some problem with color or texture. Piping was mostly even, with a few problem areas.	Good Batter was properly mixed and baked with good, as well as appropriate color and texture. Piping was even and neat.
Pastry Cream	Poor Starchy taste from undercooked custards lacks sugar or overly sweet Discolored from improper tools/equipment Curdled/ Runny mixture/ Too Thick	Fair Some egg taste apparent Not excessively sweet Texture slightly off either too thick or thin Slightly undercooked	Good No egg taste Sweet Hint of butter and/or vanilla flavor Creamy, smooth, lump free Consistency pourable
Chocolate Ganache	Poor Chocolate ganache is seperated (oily) not made correctly. Flavor is completely off tastes slightly burnt.	Fair Chocolate ganache is either dull, too thin or slightly lumpy. Flavor is slightly off too much cream or too much coffee.	Good Chocolate ganache is shiny, nice consistency, and flavor has a rich chocolate flavor.
Whipped Cream	Poor Over whipped - not smooth and either Not sweet or overly sweet	Fair Over whipped or flavor is too sweet/not enough sweetness	Good Flavor is balanced. Whipped well- not over whipped
Baked Eclairs/cream puffs	Poor Pastry were not properly mixed and had dense or tough texture. They were improperly baked. Size/shape chosen was improper.	Fair Pastry were slightly over or under mixed with some leavening problems. Texture was slightly dense or tough. Flavor was appropriate.	Good Pastry were properly made with light and airy texture. Has a strong sense of how to prepare these properly.
Assembly	Poor Items were not properly assembled according to dirctions.	Fair Items were slighlty off from stated requirements.	Good Items were assembled to directions prepared appropriately.