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

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CLASSICO STLT

Sweeten puff pastry Fat spread made from 100% Vegetable fats offers a distinctive and naturally sweet, milky flavor enhancing sweet pastries. This is mainly suitable for Danish Loaf.

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Sheet Margarine Compound

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The Highest Compound Margarine among our products. Better workability than butter sheet and rich buttery taste The Closest to Butter Sheet. This is the most available product for customers who use butter sheet.

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