Group 1
Ingredient
KG
Choux Paste Mix
0.600
Egg
0.800
Water (60-70oC/140-160oF)
0.600
Total Weight: 2.000
Choux Paste
1. Using a beater, mix the water and Choux Paste Mix on slow speed.
2. Slowly add the egg.
3. Once blended, scrape down.
4. Beat on top speed for 5-6 minutes, until a smooth batter is achieved.
5. Bake at 225℃ (440℉) for approximately 20-25 minutes.
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Producing consistent, tolerant and smooth choux batter.
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