Recipe60-Choux Puff

Choux Puff

Dough

g
PALFFY PUFF260
Water260
Cake Flour140
Bread Flour60
Eggs340
Ammonium Carbonate2
Baking Soda1

Process

  1. Boil water and PALFFY PUFF.
  2. After boiling, put cake flour and bread flour into step 1.
  3. Stir them well.
  4. 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.
  5. After mixing, pipe it on the baking paper.
  6. Bake it for 22-25min at 210℃/210℃.
  7. After cooling, slice the choux puff at horizontally.
  8. Pipe the filling inside.

Filling

Products Used for This Recipe

PALFFY PUFF
PALFFY PUFF

Enables to make uniform choux pastries and eliminate waste caused by non-uniform ones.

  • Packing: 15kg
  • Storage: 0℃ – 10℃
  • Shelf Life: 240days
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
ACE 200

Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days

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