Viking VSM500 - Manual (Page 17)

STRAWBERRY CREAM PUFF
5 cooked pate a choux shells (in a large round shape)
7 oz cream chantilly (see recipe on page 30)
10 strawberries (sliced thinly)
5 servings
• Take cooked pate a choux and cut in half
• Fill with the cream Chantilly and strawberries
• Place top on the cream puff and serve
CHURROS
1 /
2
pound of raw pate a choux dough
2 T cinnamon
4 cups vegetable oil (for frying)
2 cups granulated sugar
serves about 10
• Pre heat the oil to 375ºF
• Add the cinnamon to the pate a choux dough and mix lightly
• Using a one-ounce scoop, scoop the pate a choux dough into the
hot oil
• Once the dough is brown and puffed, remove from the oil
• Roll the cooked dough in the granulated sugar and serve
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