ÉCLAIRS WITH RUBY

Hospitality News Middle East - - PRODUCT ZONE -

CHOUX PAS­TRY In­gre­di­ents

• 327g milk • 327g wa­ter • 327g 82% but­ter • 13g salt • 13g sugar Boil to­gether. • 340g T55 flour

Prepa­ra­tion

Add and dry out. Trans­fer to mix­ing bowl. Mix slowly un­til below 60°C. • 654g eggs

Prepa­ra­tion

Add. Pipe and bake at 180°C for 30 min­utes.

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