Black Forest Choux

Choux Pastry

1. Use paddle attachment and mix all ingredients (choux pastry) on low speed 1 minute.
2. Change to high speed and mix for 8 minutes then pipe onto a baking tray.
3. Bake at 200°C for 25 minutes with steam until golden brown.

Craqueline

1. Use paddle attachment and mix all ingredients (craqueline) until evenly combined.
2. Use a rolling pin to flatten the dough and place on a parchment paper to chill until harden.
3. Use round cutter to cut out then put on top of choux.

Chocolate Cream

1. Use whisk attachment and mix Whipbrite Whipped Topping 100 and water until firm peak then add melted Bakels Chocolate Truffle and mix well.
2. Pipe Bakels Les Fruits Dark Cherry 50% into the choux.
3. Lastly, fill in with the chocolate cream.

Vanilla Cream

1. Use whisk attachment and mix all ingredients (vanilla cream) until firm peak.
2. Pipe vanilla craem into a silicone dome mold and freeze it.
3. Unmold and glaze with Bakels Crystal Neutral with red coloring and it is ready to be served.

• Bakels Butta Blends
• Bakels Chocolate Truffle
• Bakels Les Fruits Dark Cherry 50%
• Compound Vanilla with Seeds
• PETTINA CHOUX PASTE MIX
• WHIPBRITE WHIPPED TOPPING 100