Serving size: 100
250g Hegg's Eggless Egg
200g Bread Flour
112g Unsalted Butter
6g White Sugar 2g Baking Powder
In a saucepan, bring water, butter, salt and sugar to a boil
Add in flour all at once, mix well and continue cooking on low heat until thick paste forms.
Transfer the paste to a mixer with a paddle attachment and beat on medium-low speed to release some heat.
Slowly stream the eggs into the choux till homogenous and when the mix is cool to touch (+-30C). Add in baking powder and beat until well incorporated.
Separate the mix into two piping bags. One with a round tip and one with a star tip. Pipe the mixture onto lined trays into the desired shapes/sizes.
Bake at 200°C for 7mins depending on size and drop the temperature to 160°C for 10 – 15 mins to dry out the choux.