ingredients

1.000g	CHOUX PASTRY/RSPO-SG
1.900g	Water, approx. 30°C
300g	Eggs

processing

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.

Baking temperature: 200 – 220 °C with a little steam
Baking time: approx. 30 – 35 minutes

(For an especially rich Choux Bun or Eclair, add 200 g vegetable oil.)