| CHOUX PASTRY
(3 of 5) |
Hospitality
and Catering |
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| The
best way to remember how to produce
good choux products is to think
of the following- (BBB). |
| Boil
the water, fat & salt
/ sugar, do not evaporate the
water, this will alter the recipe
|
| Beat the panade well and cook for 1 minute on top of the stove, stirring well. |
| Bake well do not open the oven on baking choux products for at least 25 minutes to ensure the goods are crisp baked. |
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