Zutaten

1.000g	CHOUX PASTRY/RSPO-SG
1.900g	Water, approx. 30°C

Herstellung / Verarbeitung

Method:
Mix Komplet Choux pastry with water on slow speed with wide-wired whisk. Allow the batter to rest before use for approx. 10 minutes. Then pipe the batter into rings and fry.

Frying temperature: approx. 170 °C
Fryying time: approx. 8 minutes

Master Tip:
The batter prepared with Komplet Choux Pastry can easily be used with automatic French cruller machines. When you use an automatic French cruller machine, you have to add approx. 100 g eggs to the recipe.