Het lijkt erop dat u Internet Explorer 11 gebruikt. Dit wordt niet ondersteund door deze website. We raden u aan om Google Chrome te gebruiken voor de beste browser-ervaring.

Choux Classic Vanilla

Ingrediënten

Working Method

Choux Paste

In a mixing bowl with a paddle attachment mix all ingredients at low speed for five minutes
Pipe in between 28 to 30 grams per choux

Time: 40'
Oven Type: Deck
Top Temperature: 170 °C
Bottom Temperature: 170 °C
closed
40% Water loss


Custard Cream
Mix the Cremyvit and water together at high speed in the mixing bowl with a whisk attachment for five minutes.

Coating
Laminate the Puratop White icing at 2mm in between baking paper and freeze. Cut discs of 4,5 cm diameter to put on your choux .

ASSEMBLING
Fill the choux by the bottom, cool it down for 30 minutes in the refrigerator before coating .