Overview
Off white powder. Premix for speedy production of cream puffs and eclairs.
Store below 25°C in clean, dry conditions and protected from direct sunlight.
182 days
Bag
Contains: gluten, May be present due to shared equipment: egg, milk, soy and sulphites
CREAM PUFFS AND ECLAIRS - (Using Pettina Choux Paste)
Method:
1. Place ingredients in mixing bowl in above order.
2. Beat on medium speed for 1 minute.
3. Scrape Down
4. Beat for 8 minutes on top speed.
5. Baking temperature 220c depending on oven and colour required.
Notes: If fresh eggs are used, reduce the egg content of the above recipe by 250 grams.
Wheat starch, Maize Starch, Vegetable Oil (antioxidant (307)), Wheat Flour, Vegetable Fat, Salt, Emulsifiers (435, 471, 481), Raising agents (450, 500), Preservative (202), Vegetable gum (412)
Product Information:
Add only eggs and water.
Easy to handle and pipe.
Gives good volume and even shape.
Produces smooth, stable and tolerant batter.
Can be used with pasteurised egg pulp.
Can be left unbaked for some time.
CREAM PUFFS AND ECLAIRS - (Using Pettina Choux Paste)
Method:
1. Place ingredients in mixing bowl in above order.
2. Beat on medium speed for 1 minute.
3. Scrape Down
4. Beat for 8 minutes on top speed.
5. Baking temperature 220c depending on oven and colour required.
Notes: If fresh eggs are used, reduce the egg content of the above recipe by 250 grams.
Wheat starch, Maize Starch, Vegetable Oil (antioxidant (307)), Wheat Flour, Vegetable Fat, Salt, Emulsifiers (435, 471, 481), Raising agents (450, 500), Preservative (202), Vegetable gum (412)
Product Information:
Add only eggs and water.
Easy to handle and pipe.
Gives good volume and even shape.
Produces smooth, stable and tolerant batter.
Can be used with pasteurised egg pulp.
Can be left unbaked for some time.