Cream Puffs and Éclairs
Cream Puffs and Éclairs using Pettina Choux Paste Mix.
Group 1
Ingredient
KG
Egg
1.250
Water (Variable)
1.000
Pettina Choux Paste
1.000
Total Weight: 3.250
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 220°C depending on oven and colour required.
Notes: If fresh eggs are used, reduce the egg content of the above recipe by 250 grams.
