Ingredients

Group Cream Puffs
Ingredient
KG
Weight (%)
All Purpose Flour
0.200
100
BAKELS MARGARINE SPECIAL
0.170
85
Water
0.400
200
Eggs
0.300
150
Total Weight: 1.070
Group Filling
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.137
-
BAKELS BAKE STABLE CUSTARD MIX
0.118
-
Water
0.389
-
APITO BUTTA VANILLA ESSENCE
0.011
-
APITO COOKING CHOCOLATE
0.075
-
Total Weight: 0.730

Method

How to do it:

Cream Puffs:
1. Boil water and Bakels Margarine over medium heat.
2. Add flour all at once and stir vigorously over low heat. Continue to cook until it forms a dough ball and clears from the side of the pan.
3. Remove from heat and beat with a paddle until room temperature.
4. Add eggs one at a time and allow eggs to mix well with the dough before adding the next one.
5. Using a piping bag with a large tip, pipe out the dough (about 2 inches apart) on a flat sheet.
6. Bake at 200°C for 20 minutes.

Filling:
1. Whisk Bakels Bake-Stable Custard Mix, Pettina Classic Cheesecake Mix, Apito Butta Vanilla Essence and water on high speed for 5 minutes.

Assembly:
1. Slit the top of the cream puffs with a knife.
2. Pipe filling.
3. Drizzle with melted Apito Cooking Chocolate.
4. Pipe remaining filling at the center.

Yield

1 choux cake

Ingredients

Group Cream Puffs
Ingredient
KG
Weight (%)
All Purpose Flour
0.200
100
BAKELS MARGARINE SPECIAL
0.170
85
Water
0.400
200
Eggs
0.300
150
Total Weight: 1.070
Group Filling
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.137
-
BAKELS BAKE STABLE CUSTARD MIX
0.118
-
Water
0.389
-
APITO BUTTA VANILLA ESSENCE
0.011
-
APITO COOKING CHOCOLATE
0.075
-
Total Weight: 0.730

Method

How to do it:

Cream Puffs:
1. Boil water and Bakels Margarine over medium heat.
2. Add flour all at once and stir vigorously over low heat. Continue to cook until it forms a dough ball and clears from the side of the pan.
3. Remove from heat and beat with a paddle until room temperature.
4. Add eggs one at a time and allow eggs to mix well with the dough before adding the next one.
5. Using a piping bag with a large tip, pipe out the dough (about 2 inches apart) on a flat sheet.
6. Bake at 200°C for 20 minutes.

Filling:
1. Whisk Bakels Bake-Stable Custard Mix, Pettina Classic Cheesecake Mix, Apito Butta Vanilla Essence and water on high speed for 5 minutes.

Assembly:
1. Slit the top of the cream puffs with a knife.
2. Pipe filling.
3. Drizzle with melted Apito Cooking Chocolate.
4. Pipe remaining filling at the center.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Desserts, Specialty

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.