Square Puff

Ingredients:

Group 1
Mauri Choux Pastry Mix – 200g
Corn Oil – 230g
Water – 240g
Water – 115g
Egg – 260g

Cheese Cream Filling
Mauri Non-Dairy Whip Topping – 250g
Milk – 25g
Icing Sugar – 50g
Water – 115g
Cream Cheese (soften) – 150g

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Production Method:

Group 1

1. Using paddle, mix premix and oil for 1 minute at slow speed. 
2. Scrape down sides, add water and egg then continue mixing at medium speed for 5 minutes. 
3. Pipe to square shape mold 65mmX60mmX65mm.
4. Bake for approximately 30-35 minutes at 210oC. Baking conditions vary depending on batter scaling weight and oven characteristics. 
5. Remove from oven and let it cool.
   

Cheese Cream Filling

1. Beat cream cheese, icing sugar and milk until fluffy and set aside
2. Using whisk to whip Non-dairy Whip Topping until soft peak, fold in cream cheese mixture.
   

Assemble:

1. On the square puff bottom make a small hole, pipe cheese cream inside the puff.
2. B2. At the top puff decoration as desired.