Ingredients
Group 1
Ingredient
KG
Choux Paste Mix
7.500
9.000
Egg
9.000
Vegetable oil
0.400
-
True Caramel - Millionaires Caramel
0.500
Total Weight: 26.400
Method
Profiteroles
1. Using a beater, mix the water and Choux Paste Mix on slow speed for 1 minute.
2. Slowly add the egg and oil combined.
3. Scrape down.
4. Mix on top speed for 5-6 minutes, until smooth batter is obtained.
5. Pipe into eclair shape onto silicone lined tray.
6. Bake for approximately 20-25 minutes at 225℃ (440℉).
7. Then dry out in oven with door open.
8. Fill profiteroles with creme patisserie, then heat True Caramel - Millionaires Caramel until fluid (50℃/122℉) and dip the top of the profiteroles to coat. Stick to a cake board with some caramel.
9. Then repeat, stacking to a pyramid shape.
Additional Information
Also try using Bakels Salted Caramel or Low AW Caramel for extended shelf life
Product Used
Ingredients
Group 1
Ingredient
KG
Choux Paste Mix
7.500
9.000
Egg
9.000
Vegetable oil
0.400
-
True Caramel - Millionaires Caramel
0.500
Total Weight: 26.400
Method
Profiteroles
1. Using a beater, mix the water and Choux Paste Mix on slow speed for 1 minute.
2. Slowly add the egg and oil combined.
3. Scrape down.
4. Mix on top speed for 5-6 minutes, until smooth batter is obtained.
5. Pipe into eclair shape onto silicone lined tray.
6. Bake for approximately 20-25 minutes at 225℃ (440℉).
7. Then dry out in oven with door open.
8. Fill profiteroles with creme patisserie, then heat True Caramel - Millionaires Caramel until fluid (50℃/122℉) and dip the top of the profiteroles to coat. Stick to a cake board with some caramel.
9. Then repeat, stacking to a pyramid shape.
Additional Information
Also try using Bakels Salted Caramel or Low AW Caramel for extended shelf life
Ingredients
Group 1
Ingredient
KG
Choux Paste Mix
7.500
9.000
Egg
9.000
Vegetable oil
0.400
-
True Caramel - Millionaires Caramel
0.500
Total Weight: 26.400
Method
Profiteroles
1. Using a beater, mix the water and Choux Paste Mix on slow speed for 1 minute.
2. Slowly add the egg and oil combined.
3. Scrape down.
4. Mix on top speed for 5-6 minutes, until smooth batter is obtained.
5. Pipe into eclair shape onto silicone lined tray.
6. Bake for approximately 20-25 minutes at 225℃ (440℉).
7. Then dry out in oven with door open.
8. Fill profiteroles with creme patisserie, then heat True Caramel - Millionaires Caramel until fluid (50℃/122℉) and dip the top of the profiteroles to coat. Stick to a cake board with some caramel.
9. Then repeat, stacking to a pyramid shape.
Additional Information
Also try using Bakels Salted Caramel or Low AW Caramel for extended shelf life
Product Used
Ingredients
Group 1
Ingredient
KG
Choux Paste Mix
7.500
9.000
Egg
9.000
Vegetable oil
0.400
-
True Caramel - Millionaires Caramel
0.500
Total Weight: 26.400
Method
Profiteroles
1. Using a beater, mix the water and Choux Paste Mix on slow speed for 1 minute.
2. Slowly add the egg and oil combined.
3. Scrape down.
4. Mix on top speed for 5-6 minutes, until smooth batter is obtained.
5. Pipe into eclair shape onto silicone lined tray.
6. Bake for approximately 20-25 minutes at 225℃ (440℉).
7. Then dry out in oven with door open.
8. Fill profiteroles with creme patisserie, then heat True Caramel - Millionaires Caramel until fluid (50℃/122℉) and dip the top of the profiteroles to coat. Stick to a cake board with some caramel.
9. Then repeat, stacking to a pyramid shape.
Additional Information
Also try using Bakels Salted Caramel or Low AW Caramel for extended shelf life
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Choux Paste Mix
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Producing consistent, tolerant and smooth choux batter.
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True Caramel – Millionaires Caramel
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Ready to use caramel, suitable for application on caramel shortbread and range of other applications.
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