RECIPE CHOUX PASTE
Ingredients
1.000g
water - (50-55°C)
1.300-1500g
Preparation
-Heat the water to 50–55 °C.
-Combine the water and the DELI CHOUX in the stand mixer and mix with the paddle attachment at medium-high speed for about 10–15 minutes, or in any case until you obtain a smooth, lump-free batter.
-Let the mixture rest for about 5–10 minutes.
Final composition
-After letting the dough rest, place the mixture into a piping bag fitted with a plain or star nozzle and pipe it onto a baking tray lined with parchment paper or a micro-perforated mat.
-Bake at 200–220 °C in deck ovens and at 170–190 °C in ventilated rotary ovens for 25–30 minutes, depending on the size of the cream puffs.
-After a brief cooling, fill and decorate as desired.
STORAGE:
-The cream puffs made with DELI CHOUX that are not used immediately can be stored for a few days in polythene bags, making sure to pierce a few holes to allow slight ventilation.
-For longer storage, it is recommended to place them in the freezer.
IRCA products in the recipe
PASTRY
