Donut Choux - Puratos

	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

Working Method

Choux Paste

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

Custard Cream

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

Chocolate Glaze

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

Assembly

Pipe donuts with custard cream filling.
Glaze donuts with melted chocolate.

About this recipe

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