Donut Choux

Grams
Choux Paste
Tegral Choux 500
Oil 225
Water 1100
Choux Paste total 1825
Custard Cream
Ambiante 500
Cremyvit 375
Water/Milk 1000
Custard Cream total 1875
Chocolate Glaze
Belcolade Lait Selection 03X5/G 500
Chocolate Glaze total 500
Donut choux recipe

Working Method

Choux Paste
  1. Pour the water and oil onto the Tegral Choux Mix
  2. Mix in planetary mixer with beater for 2 minutes on medium speed. 
  3. Scrape down, then continue to mix for 2 minutes on medium speed. 
  4. Pipe into a donut shape with star nozzle. 
  5. Bake in deck oven at 185°C (40% top and 60% bottom heat) for 15 minutes with dampers closed. 
  6. Bake a further 25 minutes at 180°C with damper open.

Custard Cream
  1. Whip Ambiante as per instructions. Set aside. 
  2. With a whisk, combine Cremyvit with water/milk. 
  3. Whip for 1 minute, rest for 5 minutes and mix again for a further 1 minute until homogenous. 
  4. Mix Ambiante and Cremyvit together.

Chocolate Glaze
  1. Melt Belcolade Lait / Blanc Selection at 40°C to 45°C 
  2. Dip top side of donut choux.

Assembly
  1. Pipe donuts with custard cream filling.
  2. Glaze donuts with melted chocolate.

About this recipe


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