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CHOUX PASTE

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Icings & Filling - Fillings
Recipe No:  R3289002/2011
Group  Ingredient KG
  MASTERMIX CHOUX PASTE CONCENTRATE 0.500
  Eggs 0.500
  Water 0.500

  Total Weight 1.500
Method:  1. Place all ingredients in mixing bowl, using a whisk, mix on low speed for 1 minute, followed by high speed for further 7 minutes.
2. Pipe rosette approximate 35 g each onto a lightly greased tray, set aside.
3. Make up Short Pastry.
4. Rest dough in the chiller for 20 minutes.
5. Roll dough in between plastic sheet to about 3 mm in thickness.
6. Using a 3 inch ring cutter, cut out dough and place over the choux pastry.
7. Bake at 200C for approximate 25 minutes.
8. When cool, fill with Blueberry Custard Filling or Creamy Cheese Filling.