Group 1
Ingredient
KG
0.600
Egg
0.800
Water (60-70°C)
0.600
Total Weight: 2.000

1. Using a beater, mix the water and Choux Paste Mix on low speed.
2. Slowly add the egg.
3. Once blended, scrape down.
4. Beat for 5-6 minutes on high speed, until a smooth batter is achieved.
5. Bake at 225℃ for 20-25 minutes.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Choux