Small Batch                                        

Ingredients:

EFCO French Cruller Mix #307                                           5 lbs.                                                     

Vegetable Oil (10%)                                                              8 oz.

Water (120 deg F) variable                                                 7 lbs. 8 oz. to 8 lbs. 4 oz.

Whole Eggs*                                                                           2 lbs. 8 oz.

Baking Powder                                                                       ½ oz.

*Whole eggs may be part egg white for a thinner shell.

Procedure:

1)      Add combined water and oil mixture to mix over 1 minute period in low speed. Mix 2 minutes in low speed.

2)      Add baking powder – mix 30 seconds in low speed.

3)      Add eggs over 1 minute in low speed. Scrape bowl and mix 5 minutes in medium speed.

4)      Drop out cream puffs of bag éclairs on silicone papered pans. Bake at 425 degrees F for 30 minutes.

ENJOY!

This entry was posted on Friday, February 5th, 2010 at 11:54 am and is filed under Breads/Biscuits/Scones, Danish/Sweet Dough, Other, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.