Halloween Monsters
Halloween Monsters — a Macphie recipe. Uses Macphie Choutex Choux Pastry Mix 12.5 kg.
- mixing time (first stage)
- 2 min
- mixing speed (first stage)
- slow
- mixing time (second stage)
- 6-7 min
- mixing speed (second stage)
- middle
- 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 | |
| Macphie fru-ti o.t.t® Mixed Berry dessert topping | |
| Mini marshmallows | |
| Black and white frosting for eyes | |
| Soft unsalted butter | 100 g |
| Demerara sugar | 100 g |
| Plain flour | 100 g |
| Orange food colouring |
Method
Place Macphie Choutex in a bowl fitted with a paddle, add all 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 unsalted butter, demerara sugar, plain flour and orange food colouring together to a paste and then roll between parchment paper to the thickness of a 50p. Freeze then cut into 10cm rounds.
Pipe the choux in rounds on a lined baking tray, then place the circles of craquelin on top. Bake at 200°C for 30-40 minutes.
Once cooled, cut a mouth at an angle and fill with the whipped Macphie Mactop® Extra. Use the mini marshmallows for teeth and the Macphie fru-ti o.t.t® Mixed Berry dessert topping as blood! Pipe the frostings for eyes.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.