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Make the Choux Puff

  • High Protein Flour 1000.0 g
  • Sugar 60.0 g
  • Salt 25.0 g
  • Buttery Margarine 375.0 g
  • Cold Water 500.0 ml
  • Pastry Fat Shortening 500.0 g
  • Hot Water 500.0 ml
  • Medium flour 375.0 g
  • Eggs 10.0 pc
  • Ground Almond 50.0 g
  • Egg White 40.0 g
  • Refined Sugar 40.0 g
  • Instant Vla 600.0 g
  • Whipped Cream, fresh 125.0 g
  • Lemon Zest 10.0 g

Try to indulge cream puff lovers? This choux puff will definitely going to be a star at your cakeries. Crispy outside, creamy inside.



  1. 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.