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

Compound Cream

TOPPING ACE 500

High compound cream. This is the closest quality of fresh cream among VIVO whipping cream. Its Over Run is close to fresh cream. So, it textures heavy and tastes so milky. Can be replaced fresh cream with this ACE500. But its workability is much better than fresh cream.

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