Cream puff profiterole
The different ingredients are weight, cooked and intensively mixed, until the roux is ready.
Then egg is added in the right amount, once the dough it is ready it is pumped over to a holding tank.
From there the dough is pumped over to the depositor.
After baking, the cream puffs are injected with dairy cream and custard.
CREAM PUFFS PROFITEROLES
ASJO Consultants email:
Phone: +31 (0) 297 344 050
Fax : +31 (0) 297 343 991