Puffcake batter/choux paste

Cooking Time

120 mins

Serving Suggestion

4 people


Allergy information



How to make Puffcake batter/choux paste


Mix the water together with the ST ALLERY® Premium Cream / Dough and slowly bring to a boil. Once the fat has melted, add the salt and remove from the heat.


Add the flour gently using a spatula/spoon and dry on a low heat.


Add the eggs two at a time to the mixture.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

1000 g water
500 g flour
20 eggs
20 g salt

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