Choux pastry mix 800 g


Bakers@Home

  • 00063201

Description

Mix for baking profiteroles large and small not to forget eclairs.

Basic recipe (profiteroles)

Ingredients

  • 200 g choux pastry mix Bakers@Home
  • 320 ml water (+/- 25°C)

Method

  1. Preheat the oven to 200 degrees.
  2. Weigh the choux mix and place it in the mixing bowl.
  3. Add the water and mix at low speed for 2 to 3 minutes.
  4. Once mix is well combined mix for another 3 min at medium speed.
  5. Line a baking tray with parchment paper.
  6. Put the batter in a piping bag with a round syringe.
  7. Pipe balls of about 4 cm diameter on the baking tray.
  8. Important: leave a distance of 10 cm between the different balls.
  9. Place the baking tray in the center of the preheated oven.
  10. Bake the puffs in the oven at 220 ° C for 25 to 30 minutes.
  11. Let the puffs cool on the baking tray.

Tip

Fill the profiteroles with crème patissière or butter cream.

Basic recipe eclairs

Ingredients

  • 200 g choux pastry mix Bakers@Home
  • 320 ml water (+/- 25°C)

Recipe

  1. Preheat the oven to 200 degrees.
  2. Weigh the choux mix and place it in the mixing bowl.
  3. Add the water and mix at low speed for 2 to 3 minutes.
  4. If all is well absorbed by mixing the mix for another 3 min at medium speed.
  5. Line a baking tray with parchment paper.
  6. Put the batter in a piping bag with a round syringe.
  7. Spray stripes about 6 cm long on the baking tray.
  8. Important: leave a distance of 10 cm between the different stripes.
  9. Place the baking tray in the center of the preheated oven.
  10. Bake the puffs in the oven at 220 ° C for 25 to 30 minutes.
  11. Let the puffs cool on the baking tray.

Tip

Fill the eclairs with crème patissière or butter cream.

£7.42

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