Gluten-free Choux Pastry

using IREKS GLUTEN-FREE BREAD MIX

Ingredients
IREKS GLUTEN-FREE BREAD MIX
1.000 kg
Vegetable oil
0.500 kg
Sugar
0.050 kg
Sugar
0.500 kg
Water
1.750 kg
Whole egg (approx)
1.350 kg
Instructions

Swelling time: 30 minutes

Processing: pipe with a star nozzle on baking paper as desired

Baking temperature: 210° C – 220° C, giving a little steam, open the damper after 2 minutes

Baking time: 20 minutes (depending on the size)

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Instructions for use:
  • Stir the IREKS GLUTEN-FREE BREAD MIX and the vegetable oil.
  • Boil the water with the sugar. As soon as the water is boiling, add the IREKS GLUTEN-FREE BREAD MIX vegetable oil mixture and mix until smooth.
  • Slightly roast all the ingredients until the batter has left the side of the pot.
  • Allow the batter to cool to 40° C.
  • Subsequently, add the whole egg gradually and mix until smooth!
  • It might be longer mixing time as regular choux paste.
  • Then allow to swell.