Ingredients

Group Ingredients
Ingredient
KG
Apito Choux Paste Mix
0.400
Water
0.400
Eggs
0.500
Total Weight: 1.300

Method

Place all ingredients int o mixing bowl. Mix using flat beater until a smooth paste is formed. Add Eggs slowly whilst beating on medium speed until smooth and shiny. Line baking trays with SILICONE RELEASE PAPER. Pipe desired shapes with a tube. Bake at ±220°C keeping the damper closed for the first 10 minutes and open for final baking.

Ingredients

Group Ingredients
Ingredient
KG
Apito Choux Paste Mix
0.400
Water
0.400
Eggs
0.500
Total Weight: 1.300

Method

Place all ingredients int o mixing bowl. Mix using flat beater until a smooth paste is formed. Add Eggs slowly whilst beating on medium speed until smooth and shiny. Line baking trays with SILICONE RELEASE PAPER. Pipe desired shapes with a tube. Bake at ±220°C keeping the damper closed for the first 10 minutes and open for final baking.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery