Ingredients

Group 1
Ingredient
KG
Choux Paste Mix
0.400
Cold water
0.500
Warm water (60-70°C/140-160°F)
0.400
Total Weight: 1.300

Method

Choux Paste

1. Using a beater, mix the warm water and Choux Paste Mix on slow speed until a clear smooth batter is obtained.
2. Add the cold water to the batter, until the desired cosistency for piping is obtained.

Product Used

Ingredients

Group 1
Ingredient
KG
Choux Paste Mix
0.400
Cold water
0.500
Warm water (60-70°C/140-160°F)
0.400
Total Weight: 1.300

Method

Choux Paste

1. Using a beater, mix the warm water and Choux Paste Mix on slow speed until a clear smooth batter is obtained.
2. Add the cold water to the batter, until the desired cosistency for piping is obtained.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Choux

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