Which combination best describes the doneness indicators for choux pastry?

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Doneness in choux pastry is judged by rise, color, and the crust’s texture. When baked properly, choux should puff up due to steam, develop an even golden color, and have a crust that feels dry and firm. The hollow sound you hear when you tap it signals that the interior is set and the structure is light, which is exactly what gives choux its characteristic shell. The puff shows the dough rose as intended, and the even color indicates heat penetrated all around, with no raw or pale spots. If it’s heavy and pale, it hasn’t risen enough and isn’t fully cooked inside. If it’s dark and glossy all over, it’s overbaked or burnt. If the surface is dry and crumbly, the crust may have dried out too much or cracked, not giving the crisp, hollow shell you want.