BIGNÈ WITH MAXIMO
Ingredients
| MAIN DOUGH | ||
| 310 | g | Mix Maximo gluten free |
| 50 | g | cocoa butter |
| 500 | g | water |
| 3 | g | salt |
| EMULSION | ||
| 500 | g | whole eggs |
| 80 | g | egg whites |
| 200 | g | sunflower oil |
Preparation
SCALDING: Bring the water, cocoa butter, and salt to a boil; in the meantime, sift the mix to aerate it. Remove from the heat and add the mix. Transfer the mixture to the stand mixer with the paddle attachment and let the steam dissipate until the dough reaches 50–60°C (122–140°F).
INCORPORATION: Prepare the emulsion with the oil separately and slowly incorporate it into the dough in a thin stream.
PIPING: Pipe the choux onto a baking tray using a piping bag fitted with a 10 mm plain tip.
BAKING: Bake in a convection oven at 230°C (446°F), then lower to 160°C (320°F) for 20 minutes, keeping the vent open at all times.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
