Gluten-free Choux Pastry using SINGLUPLUS
Gluten-free Choux Pastry using SINGLUPLUS — an IREKS recipe, makes 4.45 kg batter. Uses Ireks Singluplus Gluten-Free Bread Mix 12.5 kg.
- swelling time
- 30 min
- batter cooling temperature
- 40 °C
- baking temperature
- 210-220 °C
- baking time
- 30 min
- damper opening time
- 2 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Ireks Singluplus Gluten-Free Bread Mix 12.5 kg | 1 kg |
| Vegetable oil | 0.5 kg |
| Whole egg | 1.2 kg |
| Sugar | 0.05 kg |
| Water, approx. | 1.7 kg |
Method
Stir the SINGLUPLUS and the vegetable oil.
Boil the water with the sugar. As soon as the water is boiling, add the SINGLUPLUS-vegetable oil mixture and mix until smooth.
Slightly roast all the ingredients until the batter has left the side of the basin.
Allow the batter to cool to 40° C.
Subsequently, add the whole egg gradually and mix until smooth. Then allow to swell.
After the swelling time, pipe the batter onto a tray as desired and bake, giving a little steam. Open the damper after 2 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.