Recipe12-Raspberry Cookies Choux Puff

Raspberry Cookies Choux Puff

Choux Puff Dough

g
PALFFY PUFF650
Water650
Cake Flour
350
Bread Flour150
Ammonia bicarbonate5
Baking Soda2.5
Whole Egg985

Process

  1. Pour the cake flour and bread flour into the mixer bowl. Mix the egg yolk and sugar. Whip until fluffy.
  2. 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.
  3. Slowly pour the whole egg into the mixture until combine.
  4. Pipe 3cm round shape on the tray for bottom choux puff.
  5. Pipe 2cm round shape on the tray for top choux puff.

Sable Cookie Dough

g
PALFFY 780LTU200
Light Brown Sugar220
Cake Flour250
Red colouring20

Process

  1. Mix all ingredients together to make the dough.
  2. Roll the dough until 0.2cm. Use a round cutter to cut 3cm (D) and 2cm (D) round shapes.
  3. Put a 3cm sable cookie dough on top of the 3cm choux puff dough.
  4. Put a 2cm sable cookie dough on top of the 2cm choux puff dough.
  5. Bake at oven for 170 °C for 35 minutes.
  6. Take out from oven to cool down.

Raspberry Custard

g
ACE 200180
FILLING ACE CUSTARD420
Raspberry puree130

Process

  1. Whip the ACE 200.
  2. Mix the FILLING ACE CUSTARD and raspberry puree with the whipped ACE 200.
  3. Put into the chiller to rest.

Assemble

  1. Make a small hole in the bottom of choux puffs.
  2. Pipe the raspberry custard into the choux puff.
  3. Pipe some raspberry custard on the top of 3cm choux puff and put a 2cm size choux puff on top.
  4. Put raspberry for decoration. Ready to serve.

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
PALFFY780LTU
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
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
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

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