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.
Also try using Bakels Salted Caramel or Low AW Caramel for extended shelf life
Confectionery Mixes, Confectionery Mixes
Producing consistent, tolerant and smooth choux batter.
View productConfectionery Mixes, Icings, Coverings & Fillings
Ready to use caramel, suitable for application on caramel shortbread and range of other applications.
View productUnit 6/7 Dunshaughlin Business Park Dublin Road Dunshaughlin Co Meath