Fancy’s Eclairs Choux (1kg)

Product features of Fancy’s Eclairs Choux (1kg)

Ingredients of Fancy’s Eclairs Choux (1kg)

Ingredients:

• Fancy’s Eclairs Choux: 1000g
• Egg yolks: 1550g
• Water (or milk) : 1670g
• Butter: 1300g

Instructions:

• Apply Nhat Huong Release Agent to the baking tray to prevent sticking. Preheat the oven to 200°C for top heat and 180°C for bottom heat.
• In a saucepan, bring water and butter to a boil. Once the water is boiling, lower the heat to its minimum setting and immediately add the entirety of Fancy’s Eclairs Choux to the boiling water. Use a chopsticks to quickly stir the dough until it forms a smooth, cohesive mixture. Remove the saucepan from the heat.
• Transfer the hot dough into the bowl of a stand mixer fitted with the paddle attachment. Mix on high speed until the dough has cooled down slightly (it should still be warm, but not hot). Continue mixing while gradually adding the eggs in portions. Ensure each egg is fully incorporated before adding the next. The finished dough should be smooth, glossy, and homogenous.
• Fill a piping bag fitted with a star nozzle and pipe the choux pastry onto the prepared baking tray. Bake for approximately 25 minutes, or until the choux pastries are puffed, golden, and fully set.

Used to make Eclairs Choux.

See on packing.