Pastry
Mini Cream puffs

Ideally filled with cream and covered with chocolate ganache! - Doll

Recipe

Group Weight / Volume
Doll 1.000 gr
Eggs 500 gr
Tap Water 200 gr
Cake type flour 110 - 120 gr
Velex 20 gr

Preparation

    Use the wire whisk to mix all the ingredient together at low speed for 1 minute and then switch to high speed for 6 minutes until you get a fluffy, homogenous mixture.

    Use a piping bag with a round nozzle to pipe preferable shapes and sizes onto a parchment paper.

    Bake:

    • at 230-240oC for 14 minutes (fan oven) for a 11 cm cream puff.
    • at 230oC for 7 minutes (fan oven) for a 5 cm cream puff.
    • at 230-240oC for 12-13 minutes (deck oven) for a 11 cm cream puff.
    • at 230-240oC for 8 minutes (deck oven) for a 5 cm cream puff.

    Allow the mini bases to cool down and then they are ready to use or ready to be packaged.

Mini Cream puffs

Products in this recipe

Doll

Mix for the preparation of mini cream puffs (aka Greek "kok")