Chouxpreme
Chouxpreme
Just add water to this versatile choux pastry mix and you can produce a range of quality choux buns, Eclairs and profiteroles.
How to use
Choux Buns Recipe
Ingredients
- 1kg Chouxpreme
- 1.5kg Water
Method
- Mix ingredients for 1 minute on slow (1st) speed
- Mix for 4-5 minutes on 2nd speed - the batter temperature should be 30°C
- The mix is now ready to deposit - the deposit weight should be approx. 40 grams
- Bake at approx. 220°C - 230°C for around 20-25 minutes
Packaging
| Product | Weight / Volume | Code |
|---|---|---|
| Chouxpreme | 8kg carton | 13638 |
