Ingredients

Group Choux Paste
Ingredient
KG
Weight (%)
Bread Flour
0.350
100
Eggs
0.490
140
BAKELS DAIRY BLEND
0.212
60.57
Salt
0.004
1.14
Sugar
0.004
1.14
Water
0.448
128
Total Weight: 1.508
Group Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Fresh Milk
0.300
-
APITO UBE PASTE
-
-
APITO PANDAN PASTE
-
-
APITO STRAWBERRY PASTE
-
-
Total Weight: 0.400
Group Toppings
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.300
-
BAKELS DIAMOND GLAZE WHITE
0.300
-
APITO FLAVOCOLS
-
-
Total Weight: 0.600

Method

How to do it:

Choux Paste:
1. Place Bakels World Butter Compound and water in a saucepan. Bring to boil.
2. Reduce the heat and add flour, sugar and salt.
3. Using a wooden spoon, mix until it forms a smooth paste like consistency.
4. Transfer the mixture in a mixing bowl. Using a paddle, blend until the mixture cools down.
5. Add eggs one at a time. Mix until even and smooth.
6. Transfer the mixture into a pipping bag.
7. Pipe 50 grams portions on a flat sheet lined with a silicone mat
8. Bake at 200°C for 30 minutes.
9. Once cool, pipe desired filling.

Filling:
1. Combine Bakels Bake-Stable custard mix and fresh milk in a mixing bowl.
2. Using a wire whisk, mix on high speed for 3 minutes.
3. Mix in desired Apito Flavocol.
4. Transfer the mixture into a piping bag.

Assembly:
1. Pipe custard filling inside the Choux Pastry.
2. Dip into melted Apito Cooking Chocolate or Flavored Diamond Glaze White mixed with desired Apito Flavocol.

Yield

30 x 50 grams

Ingredients

Group Choux Paste
Ingredient
KG
Weight (%)
Bread Flour
0.350
100
Eggs
0.490
140
BAKELS DAIRY BLEND
0.212
60.57
Salt
0.004
1.14
Sugar
0.004
1.14
Water
0.448
128
Total Weight: 1.508
Group Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Fresh Milk
0.300
-
APITO UBE PASTE
-
-
APITO PANDAN PASTE
-
-
APITO STRAWBERRY PASTE
-
-
Total Weight: 0.400
Group Toppings
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.300
-
BAKELS DIAMOND GLAZE WHITE
0.300
-
APITO FLAVOCOLS
-
-
Total Weight: 0.600

Method

How to do it:

Choux Paste:
1. Place Bakels World Butter Compound and water in a saucepan. Bring to boil.
2. Reduce the heat and add flour, sugar and salt.
3. Using a wooden spoon, mix until it forms a smooth paste like consistency.
4. Transfer the mixture in a mixing bowl. Using a paddle, blend until the mixture cools down.
5. Add eggs one at a time. Mix until even and smooth.
6. Transfer the mixture into a pipping bag.
7. Pipe 50 grams portions on a flat sheet lined with a silicone mat
8. Bake at 200°C for 30 minutes.
9. Once cool, pipe desired filling.

Filling:
1. Combine Bakels Bake-Stable custard mix and fresh milk in a mixing bowl.
2. Using a wire whisk, mix on high speed for 3 minutes.
3. Mix in desired Apito Flavocol.
4. Transfer the mixture into a piping bag.

Assembly:
1. Pipe custard filling inside the Choux Pastry.
2. Dip into melted Apito Cooking Chocolate or Flavored Diamond Glaze White mixed with desired Apito Flavocol.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Choux

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