Ingredients
- FRILLO
- 1,000 kg
- Whole Eggs
- 0,700 kg
- Water at 40°C
- 0,700 kg
- Pour the mix and the eggs into the planetary, mix with a fish bone for 1 min at low speed and add the water
- Mix it for 2 min at low speed and for 4 min at high speed until the dough becomes smooth and homogeneous
- Let it rest for 10 min in the mixer
- Pour the dough directly on the baking paper with a smooth or striped spout bag
- Divide the dough into desired weight
- Let the cream puffs into boiling oil for few seconds
- Fry at 175°C. To obtain 40g cream puffs fry 8 min. for a homogenous browning
- ATTENTION: set up frying time according to size
- Fill with custard cream or sprinkle with icing sugar
To obtain a well-developed and dry cream puff, check that the oil is constantly at the indicated temperature