Choux Puff

Ingredients & Process

Ingredient	Baker's %
PALFFY PUFF	1300 (24.5%)
Water	1300 (24.5%)
LP Flour	700 (13.2%)
HP Flour	300 (5.6%)
Eggs	1700 (32.0%)
Ammonium Carbonate	10 (0.2%)
Baking Soda	5 (0%)
Total	5315 (100%)

Ingredient	Baker's %
CREAM FILLING CUSTARD	80g/pcs
TOPPING ACE200 (whip)	30g/pcs

Make Form & Baking

1
Boil water and PALFFY PUFF
2
After boiling, put LP flour and HP flour into①
3
Stir them well.
4
Put ③ into a mixer bowl and gradually add the eggs during mixing. At this time, mix some of the eggs with a ammonium carbonate and baking Soda.
5
After mixing, pipe it on the baking paper.
6
Bake it for at 210°C/210°C for 22-25 minutes
7
After cooling, slice the choux puff
8
Pipe the filling inside.

Made With Vivo Products

Sweeten Sheet Fat Spread

CLASSICO TOSTAR

It has a strong burned butter flavor like caramel. Sheet foam and suitable for pastry items.

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Non Dairy Cream

TOPPING ACE EXCELLENT ST

Higher sweetness than YC-ACE-E. High Volume after Whipping Suitable for Cake Decoration

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Functioning Fat Spread for Choux Puff

PALFFY PUFF

Enables to make uniform choux pastries and eliminate waste caused by non-uniform ones. getting bigger volume than normal. Especially it is suitable for manufactures.

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Cooking Cream

COOKING ACE THICK & CREAMY

This is modified based on CC-ACE. Viscosity is higher than CC-ACE. No additional starch required to thicken. Clings well to pasta. It can be used for soup as well.

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