Which of the following would you hear during Chef Antoine's lecture on éclair paste?
a. If a product made from éclair paste is left in the oven too long, it may collapse.
b. This type of pastry is one of the most difficult to produce of all the dessert pastries.
c. Éclair paste and popover batter are similar because both of them are leavened by steam.
d. Proper baking temperatures are crucial. You must start at a relatively low temperature and then increase the temperature steadily until the product is done.