Cream Puff

Ingredients:

Mauri Choux Pastry Mix – 200g
Corn Oil – 230g
Water – 140g
Egg – 360g

Cream Puff with Custard Filling Ingredients:

Group 1
AB Mauri Instant Custard Mix – 100g
Water* – 250g

Group 2
AB Mauri Non-Dairy Whip Toppings – 350g

Topping Ingredients (Optional):

Brown Sugar – 180g
A P Flour – 140g
Ground Almond Powder – 30g
Butter (softened) – 100g

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Baking Step:

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 8 minutes.
3. Pipe to desired size and shape.
4. Bake for approximately 20-25 minutes at 200oC (top heat) and 190oC (bottom heat). Baking conditions vary depending on batter scaling weight and oven characteristics.
5.  Remove from oven and let it cool before serving. 

Custard Filling Method:

1. Blend Group 1 until homogeneous. Set aside.
2. Thaw AB Mauri NDWT in the refrigerator before use.
3. Shake the container before open the pack. Pour the liquid into mixer bowl.
4. Whip at medium speed until the cream form soft peak.
5. Gradually fold in the whipped topping into Group 1. 6) Store the cream in chiller.
   
   Remarks:
   *Water can be replace with milk if require more flavor and creamy texture.