Potted Choux Bun
Potted Choux Bun — a Dawn Foods recipe in 3 components. Uses Dawn Choux Pastry Mix 10 kg.
- water temperature (choux)
- 40-50 °C
- mixing speed (choux)
- medium
- mixing time (choux)
- 2-3 min
- baking temperature (choux)
- 200 °C
- baking time (choux)
- 25 min
- additional baking time with extraction open (choux)
- 15 min
- mixing speed (creme filling)
- top
- whipping time (creme filling)
- 2 min
Ingredients
Choux Buns
| Ingredient | Quantity |
|---|---|
| Dawn Choux Pastry Mix 10 kg | 500 g |
| Water (40-50°C) | 750 g |
| Chopped nuts (topping) |
Creme Filling
| Ingredient | Quantity |
|---|---|
| Dawn Mousseline Plus | 650 g |
| Cold water | 1000 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Dawn Delifruit Classic Red Cherry | 1500 g |
Method
- Choux Buns
Add the ingredients to a mixing bowl fitted with a beater and mix on medium speed for 2-3 minutes.
- Choux Buns
Pipe 40-45 g into a greased cupcake pan and sprinkle with chopped nuts.
- Choux Buns
Bake at 200°C for 25 minutes, then a further 15 minutes with the extraction open. De-pan and allow to cool.
- Creme Filling
Add all ingredients to a mixing bowl fitted with a whisk and mix on top speed for 2 minutes.
- Assembly
Cut the cooled choux buns in half and place the bottom half into the base of a lidded jar.
- Assembly
Place the Creme Filling into a piping bag and pipe a layer into the jar.
- Assembly
Top this with the Delifruit filling and then place the top half of the choux bun on it. Dust with icing sugar (optional).
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.