Choux Puff
Dough
| g | |
| PALFFY PUFF | 260 |
| Water | 260 |
| Cake Flour | 140 |
| Bread Flour | 60 |
| Eggs | 340 |
| Ammonium Carbonate | 2 |
| Baking Soda | 1 |
Process
- Boil water and PALFFY PUFF.
- After boiling, put cake flour and bread flour into step 1.
- Stir them well.
- Put them into a mixer bowl and gradually add the eggs while mixing. At this time, mix some of the eggs with ammonium carbonate and baking Soda.
- After mixing, pipe it on the baking paper.
- Bake it for 22-25min at 210℃/210℃.
- After cooling, slice the choux puff at horizontally.
- Pipe the filling inside.
Filling
| g/pc | |
| CREAM FILLING CUSTARD | 80 |
| ACE 200 (Whipped) | 30 |
Products Used for This Recipe
PALFFY PUFF
Enables to make uniform choux pastries and eliminate waste caused by non-uniform ones.
- Packing: 15kg
- Storage: 0℃ – 10℃
- Shelf Life: 240days
![](https://www.vivo.sg/wp-content/uploads/2019/07/ACE-MILK.jpg")
CREAM FILLING CUSTARD
Good bake-stable custard with smooth texture and natural custard taste.
- Packing: 1kg*6
- Storage: Below -18℃
- Shelf Life: 180days
ACE 200
Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 270days
