Crème Puff

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  • Approximate Yield: 244 – 1 oz. crème puffs
  • Pastries (other) Gourmet & European Style
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BakeMark Products Used

Westco éclair mix (#30188 1/25 lb)
Bakesense whipped topping (#11200 4/9 lb)
Westco coating sugar (#09411 1/25 lb)

Alternate Products Used

Trigal Dorado pastry topping (#06590 4/8.8 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.

Crème Puff

Crème Puff
Approximate Yield: 244 – 1 oz. crème puffs

BakeMark Products Used


Westco éclair mix (#30188 1/25 lb)
Bakesense whipped topping (#11200 4/9 lb)
Westco coating sugar (#09411 1/25 lb)

Alternate Products Used


Trigal Dorado pastry topping (#06590 4/8.8 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.

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