MyCakes Soezenmix 270g

Plant-Based Choux Pastry Mix (2-in-1 Concept)

With this ready-to-bake mix from My Cakes, you can make perfect, airy vegan choux pastries in no time. Completely plant-based, artisanal quality, and optimized for both the home baker and the professional kitchen.

Please note: This package contains 2 sachets (1 x large base mix and 1 x separate sachet of egg substitute).
With the contents of this package, you can bake approx. 80 small choux pastries, 15 large moorkoppen or Bossche bollen. Add yourself:

• 240 ml soy milk [ or other plant-based milk]
• 120 ml vegetable oil
• 30 ml agave syrup
• 30 ml vanilla extract
• 180 ml water (for the egg substitute)
• Plant-based whipped cream & sugar (for the filling)

Instructions
1. Preparation: Preheat the convection oven to 190 °C. Line the baking sheets with parchment paper.

2. Mixing (base): Stir the soy milk, oil, agave syrup, and vanilla extract together. Add the choux pastry mix and mix for 5 minutes at high speed with a balloon whisk. Pour the batter into a bowl and set aside.

3. Mixing ([egg substitute]): Take the enclosed small sachet of egg substitute out of the packaging. Mix the water with this egg substitute at high speed using a clean balloon whisk until a firm, fluffy consistency is achieved. 4. Combining: Add the fluffy egg substitute to the first batter. Beat the mixture again for approximately 6 minutes at high speed.

5. Piping & Baking: Put the batter into a piping bag fitted with a 12 mm round nozzle.
• Small choux pastries (approx. 80 pieces): Pipe round dots of approx. 3 cm. Smooth the tips with a small spoon. Baking time approx. 20 minutes.
• Large choux pastries, moorkoppen, or Bossche bollen (approx. 15 pieces): Pipe round dots of approx. 7 cm. Smooth the tips with a small spoon. Baking time approx. 25 minutes.

6. Filling: Let the choux pastries cool completely. Whip the plant-based whipped cream until stiff together with the sugar to taste. Pierce a hole in the bottom with a small knife or the back of a spoon and pipe the sweetened cream inside. Finishing:

Check if the choux pastries are done by cutting one open.

Whip the cream together with the sugar stabilizer until stiff. Cut all the choux pastries in half and pipe a dollop of cream onto the bottom half.
Dip the top of the choux pastry in melted chocolate and pipe a nice dollop of cream on top.

Garnish with the drained mandarins.

Ingredients:
Ingredients: WHEAT FLOUR, cornstarch, baking powder, Xanthan gum.

Allergens:
Contains gluten (WHEAT). Processed in a facility where nuts, peanuts, mustard, celery, and eggs are also present.

Average nutritional value Per 100 g
Energy (kJ/kcal) [1418/339]
Fats 1.07 g
Of which saturated 0.20 g
Carbohydrates 65.99 g
Of which sugars 2.26 g
Protein 13.37 g
Fiber 0 g
Salt 0.96 g

Storage advice:
Store in a dry and dark place
Contents: 270 grams.