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