Hegg Choux Puff

Choux Puff

Serving size: 100



250g Hegg's Eggless Egg

200g Bread Flour

112g Unsalted Butter

6g Salt

6g White Sugar 2g Baking Powder



  1. In a saucepan, bring water, butter, salt and sugar to a boil

  2. Add in flour all at once, mix well and continue cooking on low heat until thick paste forms.

  3. Transfer the paste to a mixer with a paddle attachment and beat on medium-low speed to release some heat.

  4. 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.

  5. 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.

  6. 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.