Crème Puff

Crème Puff

BAKEMARK PRODUCTS USED:

WESTCO éclair MIX (#30188  1/25 lb)

bakesense whipped topping (#11200 4/9 lb)

or   trigal dorado pastry topping (#06590  4/8.8 lb)

WESTCO COATING SUGAR (#09411  1/25 LB)

DIRECTIONS:

MIX

Mix the paste following the directions provided on the bag of Westco Éclair Mix for a small batch.

MAKE UP

Place the paste in a pastry bag with a large star tip (or a large plain tip for a smooth finish). On a paper lined baking sheet pipe, pipe 1” to 3" circles depending on the size of the crème puffs you desire.

BAKE

Bake in a 375°F convection oven for approx. 45 minutes or until puffs are completely dried. Do not open the oven door for at least the first 15 minutes to prevent collapsing.

FINISH

Cut crème puff in half and fill with BakeSense Whipped Topping using a large star tip.

Place the tops back on and dust with Westco Coating Sugar.

  • Approx. Yield: 244 – 1 oz. crème puffs