|per 100 g||Total Recipe|
|Gross weight||100 g||1240 g|
|Energy||986 kJ / 236 kcal||12226 kJ / 2922 kcal|
|Sat. fat||10 g||118 g|
|Unsat. fat||5 g||59 g|
|Fibre||1 g||5 g|
|Salt||67 mg||819 mg|
387 mlSkimmed milk
200 gWhite Flour
1.2 kgTotal recipe weight
Bring water to the boil, add milk, butter and a pinch of salt.
Remove pan from the heat and stir in the flour through quickly.
Place the pan back on a medium heat and sweat until it reaches a solid consistency, stir regularly.
Place the batter in the mixing bowl and start the mixer; feed the eggs in to the batter one at a time until the correct (desired) consistency is reached.
Using milk or water;
When you use milk in the batter the end product is tastier, more tender and less dry. The product remains somewhat smaller in stature and colors less during baking compared to when water is used in the batter.
Always bake on baking paper or silicone sheet at a temperature of 220 °C to 240 °C / 428 °F to 464 °F