Cookie Puff


Pate A Choux
Tegral Éclair 500
Water 385
Eggs 315
Oil 300
Pate A Choux total 1500
Tegral Satin Crème Cake Red Velvet 250
Water 50
Oil 80
Eggs 100
Castor Sugar for Dusting
Cracquelin total 480
Water / Milk 1000
Cremyvit Classic 375
Whipped Cream 700
Deli Citron 50
Filling total 2125

Working Method

Pate A Choux
  1. Mix Tegral Éclair ,water and egg.
  2. Beat on medium speed  for 2-3minutes.
  3. Add in oil, beat on slow speed for 1-2minutes.
  4. Pipe out the desired size.
  5. Pipe craquelin onto choux batter before baking.
  6. Sprinkle with castor sugar before bake.
  7. Bake at 170°C for about 25-30 minutes.

  1. Mix well all ingredients except castor sugar.

  1. Whisk Creamyvit Classic, water on high speed for 1 minutes, let it rest for 5 minutes.
  2. Semi-whip the cream.
  3. Fold in to the custard.
  4. Pipe in Deli Citron and then pipe the custard into the puff.

About this recipe

Complexity level: