Efco Other

Cream Puffs and Eclairs

Friday, February 5th, 2010

Small Batch

Ingredients:

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!

Friday, January 29th, 2010

1) Using a 10 oz. piece of EFCO #4305 Sweet Dough, flatten into a 10 inch circle.

2) Place one scoop of EFCO fruit filling using four different flavors onto the dough placing them in 4 different quarters of the circle (possible EFCO fillings: #181 Strawberry, #179 Raspberry, #153 Blueberry, #138 Apple Turnover, #167 Pineapple, #165 Peach, etc.)

3) Spread fillings out evenly.

4) For optimum appearance alternate light to dark on the fillings.

5) Give ¾ proof.

6) Bake a 360° for 18-25 minutes.

ENJOY!