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Choux Puff
Try to indulge cream puff lovers? This choux puff will definitely going to be a star at your cakeries. Crispy outside, creamy inside.
Ingredients
Make the Choux Puff
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High Protein Flour 1000.0 g
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Sugar 60.0 g
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Salt 25.0 g
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Buttery Margarine 375.0 g
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Cold Water 500.0 ml
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Pastry Fat Shortening 500.0 g
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Hot Water 500.0 ml
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Medium flour 375.0 g
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Eggs 10.0 pc
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Ground Almond 50.0 g
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Egg White 40.0 g
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Refined Sugar 40.0 g
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Instant Vla 600.0 g
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Whipped Cream, fresh 125.0 g
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Lemon Zest 10.0 g
Preparation
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Make the Choux Puff
- Mix all the dry ingredients, then add the water, margarine stir 1/2 smooth.
- Round and the rest + 10 minutes.
- Cut crosswise, put the pastry fat shortening in the middle (envelope seams) roll lengthwise, folding with a single crease, rotate 900, then roll back to a single crease, rest + 20 minutes.
- Perform as the above, five to 6 x single crease. Rest each + 2x crease for 20 minutes.
- Roll + 3 mm thick, cut a length of 9x9 cm with a diameter of 6cm. Fill the sus, give 1 teaspoon topping, flatten.
- Close the puff, press four points up thight, smear with eggs, grill until golden brown.
- After cold, inject with custard filling from the bottom of choux puff that have been hollowed, sprinkle top with refined sugar.
