Description

Full powder product  for making choux pasta,
eclairs, profiteroles and oliebol.

Application

Choux, éclairs and profiteroles:
1 kg of choux
2 L of water
0.3 L oil
Add all ingredients and beat until a dough
homogeneous (+/- 3 minutes).
Tender pieces on a tray and put in the oven.
Cooking time: 30-35 minutes to 200-220ºC.
Oliebol:
1 kg of choux
2 L of water
Add all ingredients and beat until a dough
homogeneous (+/- 3 minutes).
Fry in vegetable oil at 180 ° C.

Characteristics

Excellent product for the manufacture of pasta choux
and fried pasta with easy use. It has an excellent
taste and has good volume.

Package

Bag 10 kg