Golden Droplets
Ingredients
Part Cobertura
Part Massa
Process
01. Place Zeelandia Bomba and oil in the mixer.
02. Mix on low speed (speed 1) until a paste forms.
03. Gradually add the eggs and water, always mixing on low speed (speed 1).
04. Beat on high speed (speed 3) for approximately 8 minutes, until the dough becomes smooth.
05. Using a piping bag, pipe the dough in a choux pastry shape onto greased baking sheets.
06. Bake at 190°C - 200°C in a deck oven for approximately 20 minutes.
GLAZE
01. In a saucepan, prepare Zeelandia Fondant (adding water) over direct heat until it boils at the edges.
02. Toss the choux pastries into the Zeelandia Fondant, stirring quickly with a spoon.
03. Once all choux pastries are coated, remove from the pan and let cool.
Yield
Total of 1800 g
Equipment
Oven , Mixer , Stove , Piping Bag , Spoon , Saucepan , Whisk , Scale , Flat Baking Sheets
Suggested shelf life
96
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 175 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 20 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 6.6 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 57 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Golden Droplets
Ingredients
How to make it
DOUGH
01. Place Zeelandia Bomba and oil in the mixer.
02. Mix on low speed (speed 1) until a paste forms.
03. Gradually add the eggs and water, always mixing on low speed (speed 1).
04. Beat on high speed (speed 3) for approximately 8 minutes, until the dough becomes smooth.
05. Using a piping bag, pipe the dough in a choux pastry shape onto greased baking sheets.
06. Bake at 190°C - 200°C in a deck oven for approximately 20 minutes.
GLAZE
01. In a saucepan, prepare Zeelandia Fondant (adding water) over direct heat until it boils at the edges.
02. Toss the choux pastries into the Zeelandia Fondant, stirring quickly with a spoon.
03. Once all choux pastries are coated, remove from the pan and let cool.
Tips
Yield
Total of 1800 g
Equipment
Oven , Mixer , Stove , Piping Bag , Spoon , Saucepan , Whisk , Scale , Flat Baking Sheets
Suggested shelf life
96 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 175 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 20 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 6.6 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 57 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.