Raspberry Cookies Choux Puff
Choux Puff Dough
| g | |
| PALFFY PUFF | 650 |
| Water | 650 |
| Cake Flour | 350 |
| Bread Flour | 150 |
| Ammonia bicarbonate | 5 |
| Baking Soda | 2.5 |
| Whole Egg | 985 |
Process
- Pour the cake flour and bread flour into the mixer bowl. Mix the egg yolk and sugar. Whip until fluffy.
- Put the PALFFY PUFF, water, ammonia bicarbonate and baking soda into a pot, cook until boiled. Pour into the flour and whip until the mixture cools down.
- Slowly pour the whole egg into the mixture until combine.
- Pipe 3cm round shape on the tray for bottom choux puff.
- Pipe 2cm round shape on the tray for top choux puff.
Sable Cookie Dough
| g | |
| PALFFY 780LTU | 200 |
| Light Brown Sugar | 220 |
| Cake Flour | 250 |
| Red colouring | 20 |
Process
- Mix all ingredients together to make the dough.
- Roll the dough until 0.2cm. Use a round cutter to cut 3cm (D) and 2cm (D) round shapes.
- Put a 3cm sable cookie dough on top of the 3cm choux puff dough.
- Put a 2cm sable cookie dough on top of the 2cm choux puff dough.
- Bake at oven for 170 °C for 35 minutes.
- Take out from oven to cool down.
Raspberry Custard
| g | |
| ACE 200 | 180 |
| FILLING ACE CUSTARD | 420 |
| Raspberry puree | 130 |
Process
- Whip the ACE 200.
- Mix the FILLING ACE CUSTARD and raspberry puree with the whipped ACE 200.
- Put into the chiller to rest.
Assemble
- Make a small hole in the bottom of choux puffs.
- Pipe the raspberry custard into the choux puff.
- Pipe some raspberry custard on the top of 3cm choux puff and put a 2cm size choux puff on top.
- Put raspberry for decoration. Ready to serve.
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
PALFFY780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
ACE 200
Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 270days
FILLING ACE CUSTARD
Room temperature storage filling with good baking stability and rich custard taste.
- Packing: 1kg*6 / 3kg*5
- Storage: Below 25℃
- Shelf Life: 240days
