Overview
Mix for petit choux and profiteroles. No boiling is required. Only add water and eggs.
Mix for petit choux and profiteroles. No boiling is required. Only add water and eggs.
Dry conditions, room temperature up to 25°C, relative humidity max 65%.
240 days
Powder
Gluten (wheat)
Add water and eggs. Run with the wing at medium speed until the batter is smooth. Pipe in the desired shape. The product must be tempered to 20 ° -22 ° C before use.
Baking temperature: 220-230 ° C
Baking time: approximately 25 minutes.
Open the damper after 10-12 minutes.
Add water and eggs. Run with the wing at medium speed until the batter is smooth. Pipe in the desired shape. The product must be tempered to 20 ° -22 ° C before use.
Baking temperature: 220-230 ° C
Baking time: approximately 25 minutes.
Open the damper after 10-12 minutes.
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