Gluten free choux pastry
Try our gluten free Choux Pastry premix a fantastic product for baking delicious eclairs and small profiteroles. The premix is easy to handle and ensures an uniform baked result every time.
The batter for the Choux Pastry is a 100% premix, where you only must add egg, oil and water. The premix ensure an easy and effective production and is designed to various production equipment for industrial production and craft bakeries.
RECIPE
CHOUX PASTRY
250 g Credin Gluten Free Choux Pastry
190 g Oil
200 g Water
390 g Eggs
PROCEDURE
Add the Choux Pastry to a mixing bowl. Mix all the wet ingredients together and add it slowly to the bowl with Choux Pastry premix - use a flat beater and mix at medium speed.
Mix the batter at medium speed for 4 minutes until it is homogeneous.
Dough weight: Use a piping bag with a Ø11 star nozzel to squeeze out the desired size
Oven temp: 220°C reduced to 200°C (rack oven)
Steam: 5 sec
Baking time: Aprox. 25 min.
Read more about the Gluten Free Choux Pastry.
Contact us for more information and inspiration about our gluten free premixes.
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With 90 years og invaluable expertise and know-how. We bring our knowledge to your business. To us, providing tailor-made quality solutions at fair, transparent prices, on time – every time! – is not just a promise; it’s our tradition. Our true strength lies in our innovative solutions driven by our passionate people - the heart of Credin.
Let’s create tailor-made solutions together
At Credin, we are driven by our passion for developing outstanding tailor-made bakery and pastry solutions!
• Over 90 years of experience and know-how
• Close and direct partnership with our specialist team
• Agile development process
• Awarded AA grade in BRCGS Audit (unannounced)
• Innovative tailor-made solutions for the bakery industry
• A part of the Orkla Food Ingredients division (OFI)
