Cream Puffs and Éclairs
Cream Puffs and Éclairs using Pettina Choux Paste Mix.
Ingredients
Group 1
Ingredient
KG
Egg
1.250
Water (Variable)
1.000
Pettina Choux Paste
1.000
Total Weight: 3.250
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 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.
Product Used
Ingredients
Group 1
Ingredient
KG
Egg
1.250
Water (Variable)
1.000
Pettina Choux Paste
1.000
Total Weight: 3.250
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 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.
Ingredients
Group 1
Ingredient
KG
Egg
1.250
Water (Variable)
1.000
Pettina Choux Paste
1.000
Total Weight: 3.250
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 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.
Product Used
Ingredients
Group 1
Ingredient
KG
Egg
1.250
Water (Variable)
1.000
Pettina Choux Paste
1.000
Total Weight: 3.250
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 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.
Related products
Pettina Choux Paste Mix
Various Pastry Cooking Products
Off white powder. Premix for speedy production of cream puffs and eclairs.
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