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Puffcake batter

(0)
20 Min
 
portion
14 %

Carbs

17 %

Fats

8 %

Proteins

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
Units:
 
  • 440 g
    Egg
  • 387 ml
    Skimmed milk
  • 200 g
    Butter
  • 200 g
    White Flour
  • 0 mg
    Salt
  • 1.2 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Spatulas , 1 x Mixers
Method

Preparation time

10 Min

Cooking time

10 Min

Show pictures

1

Bring water to the boil, add milk, butter and  a pinch of salt.
 

2

Remove pan from the heat and stir in the flour through quickly.

3

Place the pan back on a medium heat and sweat until it reaches a solid consistency, stir regularly.

4

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.

Tips

1

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.

2

Baking

Always bake on baking paper or silicone sheet at a temperature of 220 °C to 240 °C / 428 °F to 464 °F

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