Ingredients

Group Cream Puff
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
Salt
0.003
1.5
Unsalted Butter
0.170
85
Cold water
0.400
200
Whole Eggs
0.300
150
Total Weight: 1.073
Group Filling
Ingredient
KG
Weight (%)
Cold water
0.154
-
BAKELS BAKE STABLE CUSTARD MIX
0.051
-
BAKELS LES FRUITS 50% APPLE
0.102
-
Total Weight: 0.307

Method

How to do it:

Cream Puff:
1. Bring water, butter and salt to a rolling boil.
2. Add in the flour all at once and stir vigorously over low heat. Cook until the mixture forms a dough ball and clears from the side of the pan.
3. Remove from heat and beat using a paddle until about 45°C.
4. Add eggs gradually.
5. Deposit batter in piping bag fitted with a star tip. Pipe on a greased tray.
6. Bake at 220°C for 20 minutes.

Filling:
1. Whisk water and Bakels Custard Mix using a wire whisk for 2-3 minutes.
2. Fold in Frutojam Gourmet Apple.
3. Deposit in piping bag and use as filling for cream puff.

Yield

45 pieces

Ingredients

Group Cream Puff
Ingredient
KG
Weight (%)
Cake Flour
0.200
100
Salt
0.003
1.5
Unsalted Butter
0.170
85
Cold water
0.400
200
Whole Eggs
0.300
150
Total Weight: 1.073
Group Filling
Ingredient
KG
Weight (%)
Cold water
0.154
-
BAKELS BAKE STABLE CUSTARD MIX
0.051
-
BAKELS LES FRUITS 50% APPLE
0.102
-
Total Weight: 0.307

Method

How to do it:

Cream Puff:
1. Bring water, butter and salt to a rolling boil.
2. Add in the flour all at once and stir vigorously over low heat. Cook until the mixture forms a dough ball and clears from the side of the pan.
3. Remove from heat and beat using a paddle until about 45°C.
4. Add eggs gradually.
5. Deposit batter in piping bag fitted with a star tip. Pipe on a greased tray.
6. Bake at 220°C for 20 minutes.

Filling:
1. Whisk water and Bakels Custard Mix using a wire whisk for 2-3 minutes.
2. Fold in Frutojam Gourmet Apple.
3. Deposit in piping bag and use as filling for cream puff.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Pastries

Finished Product

Finished Product

Puffs

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