Cream Puff

Ingredients Weight

Cream Puff:

Mauri Choux Pastry Mix 200g

Corn Oil 230g

Water 140g

Egg 360g

Topping (Optional):

Brown Sugar 180g

AP Flour 140g

Ground Almond Powder 30g

Butter (softened) 100g

Product Method

  1. Using paddle, mix premix and oil for 1 minute at slow speed.
  2. Scrape down sides, add water and egg then continue mixing at medium speed for 8 minutes.
  3. Pipe to desired size and shape.
  4. Bake for approximately 20-25 minutes at 200˚C (top heat) and 190˚C (bottom heat). Baking conditions vary depending on batter scaling weight and oven characteristics.
  5. Remove from oven and let it cool before serving.