Choux snowmen
Choux snowmen — a Macphie recipe. Uses Macphie Choutex Choux Pastry Mix 12.5 kg and Macphie 5th Avenue Fudge Icing 12.5 kg, Dark Chocolate.
- mixing time (slow speed)
- 2 min
- mixing time (middle speed)
- 6-7 min
- baking temperature
- 200 °C
- baking time
- 30-40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Choutex Choux Pastry Mix 12.5 kg | 1 kg |
| Cold water | 1650 g |
| Macphie Mactop Extra® | |
| White lustre spray | |
| Macphie 5th Avenue Fudge Icing 12.5 kg, Dark Chocolate | |
| Orange icing | |
| Chocolate matchsticks | |
| Unsalted butter | 100 g |
| Demerara sugar | 100 g |
| Plain flour | 100 g |
Method
Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down. Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.
To make the craquelin, mix the softened unsalted butter, demerara sugar and plain flour to form a paste. Then roll between parchment paper to the thickness of a 50p. Freeze, then cut half into 10 cm rounds and half into 6 cm rounds.
Pipe the choux in rounds, half medium sized and half small, on a lined baking tray, then place the circles of craquelin on top.
Bake at 200°C for 30-40 minutes.
Once the choux has cooled, fill both choux from the bottom with whipped Macphie Mactop Extra, then spray all over with the white lustre.
Pipe a scarf on the larger choux, then place the smaller choux on top for the head. Pipe eyes, nose and buttons using Macphie 5th Avenue Dark Chocolate Icing.
Use the chocolate matchsticks for arms.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.