Bakels
Baking ingredients since 1904

CHOUX PASTE

Recipes Home | Back
Display Recipe as PDF

Desserts and Patisserie - Eclair Products
Recipe No:  R703a
Group  Ingredient KG
  MASTERMIX CHOUX PASTE CONCENTRATE 1.000    33.3%
  Eggs 1.000    33.3%
  Cold Water 1.000    33.3%

  Total Weight 3.000
Method:  1. Place all ingredients in bowl in order indicated.
2. Using a whisk mix for 1 minute on slow speed
3. Then 5 minutes on high speed
4. Pipe shapes in normal manner
5. Bake at 230C for 20 minutes with steam vents shut, then a further 5 minutes with the vents open.
6. Total baking time 25 minutes.
Notes:  Recipe percentages are on total batter / mix weight (100%)