Cream Puffs

Cream Puffs (dried eggs)

View liquid egg formulation

Yield: 24 pieces



Part 1 - Cream Puffs

Ingredients Percent (%) Grams Volume
Water part 1 31.69 253.48 8.5 fl. oz.
Butter, unsalted 15.84 126.74 1/2 cup
Flour, all-purpose 21.78 174.26 1 1/2 cups
Salt, fine 2.97 23.76 4 tsp.
Egg, whole, dried 6.93 55.44 1/2 cup
Water part 2 20.79 166.32 5.5 fl. oz.
Total 100.00 800.00

 Method of Production:

  1. In medium saucepan, bring the water and butter to boil
  2. Add flour and salt all at once and stir until a dough is formed; remove from the heat.
  3. Place the dough in a standing mixer fitted with a paddle attachment.
  4. With the mixer running on medium speed, add the water, then add the dried eggs; mix until thoroughly combined.
  5. Portion 2 tablespoons scoops onto parchment-lined baking sheets.
  6. Bake in preheated 400° F oven for 25 to 30 minutes until golden brown.
  7. Cool completely on wire racks before filling.

 


Locate a U.S. supplier of REAL egg products


Desserts

Main Dishes


Eggcyclopedia

Egg facts