Choux Classic Vanilla

Email not linked to customer number

You cannot impersonate the user *

Email belongs to sales organisation than impersonator *

Email not linked to customer number

Caller and target are the same *

Locked account *

Unexpected error *

Working Method

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

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

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 .

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