Pastry 1 Pate a Choux Mix. Powdered preparation for all pate a choux (cream puff) preparations. Quick and easy to use. Contains powdered eggs. Versatile. Fast, sanitary, and low skill preparation of a multi-use batter. To produce cream puffs, eclairs, choux bases, buns, fritters, and decorations.
Weight: 2 lb. Bag // 5 Bags per Case
Pate a Choux Powder Mix (11 lbs) - Pastry 1
Ingredients: Sugar, wheat flour, wheat starch, leavening agents, salt, non fat dry milk, mono-and diglycerides, food starch modified, natural flavor, emulsifiers, dried egg white, wheat protein isolate, Xanthan gum, guar gum.
Directions: 500g Éclair and Cream Puff Mix 750g warm water 30g Vegetable oil Mix until smooth. For puffs and eclairs, the water should be 50 degrees C or 122 degrees F. For fritters, the water should be 20 degrees C or 68 degrees F.Applications: To produce cream puffs, eclairs, choux bases, buns, fritters, and decorations.
Dry and cool (68-72ºF, 20-22ºC)
