Choux paste (or pâte à choux in French) is a light pastry dough used to make a variety of pastries like:
Éclairs
Cream puffs (profiteroles)
Gougères (cheesy puffs)
Churros
Paris-Brest
Croquembouche
Unlike most doughs, choux pastry is cooked twice—first on the stove, then baked or fried. APITO CHOUX PASTE MIX is an instant choux paste mix which requires only the addition of eggs and water. The mix is suitable for producing eclairs, cream puffs, hot cross bun crosses along with a wide variety of sweet and savoury snacks.
Recipe
Ingredients
Apito Choux Paste Mix - 400g
Water - 400ml
Eggs - 8 eggs (500g)
Total Raw Weight: 1.300
Method
Place all ingredients int o mixing bowl. Mix using flat beater until a smooth paste is formed.
Add Eggs slowly whilst beating on medium speed until smooth and shiny.
Line baking trays with silicone sheets or wax paper. Pipe desired shapes with a tube.
Bake at ±220°C keeping the door closed for the first 10 minutes and then reduce to 180°C (350°F) and bake another 20–25 minutes until golden and puffed.
Turn off the oven, open the door slightly, and let them sit for 10 mins to dry out.
Cool completely, then fill with whipped cream, pastry cream, or custard. Optionally glaze with chocolate ganache or dust with powdered sugar.
Intended Use/Abuse:
Intended for all types of consumers. Damaged packaging can result in product contamination. Prevent exposure to air, or strong vapour to maintain organoleptic and sensory properties of the product.
