Francine French Choux Pastry Mix 11.9 oz. (340g)

Craving a dessert but don’t have the time, energy, or ingredients to make something from scratch? Then this pack of 340 grams of French Choux Pastry Mix by Francine belongs in your cupboard. Containing two bags, you will be able to bake approximately 40 choux by following a few simple steps:

Add ¾ a cup of water, 3 eggs and 2 tablespoons of oil to your mix and combine well. Add two more tablespoons of oil and mix until a thick paste. Place spoonfuls of your dough on parchment paper and bake for about 25 minutes at 410° F. Serve with a sprinkle of icing sugar and enjoy your French Choux! 

Born in 1965, after combining 8 large regional flour mills together, this French company was named after a combination of ‘France’ and ‘Farine,’ meaning flour in French, therefore Francine. For over 50 years, they have been providing us with crucial ingredients for baking that are prepared carefully and with love to result in the high-quality products they offer.

• Facts: 11.9 oz. Product of France.
• Ingredients: Wheat flour, powdered vegetable oil, stabilizer: pentasodium triphosphate (E451), whey, salt.  May contain traces of egg, soy, sesame, and nuts.

Cooking Instructions

Package contains:

- 2x 5.3 oz. bag of choux mix (each bag should make 20 choux)

- 1x bag of granulated sugar

Other ingredients needed:

- 1 ½ cups of warm water

- 6 eggs

- 8 tablespoons sunflower oil

Prep time: 10 min.

Cooking time: 25 min.

Recipe:

1) Preheat the oven to 410 ° F. In a bowl, add 1 bag of choux mix, ¾ a cup of warm water, 3 eggs, and two tablespoons of oil. Mix for about 1 min until thoroughly blended and dough peels off the bowl.

2) Add another two tablespoons of oil and mix again until a thick and smooth paste.

3) Line a sheet pan with parchment paper and use a teaspoon to place dough leaving space for the choux to inflate. To make chouquettes, sprinkle sugar on top before putting them in the oven. To make salted gougères, add 3.5 oz. of grated Gruyère cheese to the dough.

4) Cook for about 25 minutes depending on their size, until they are golden brown.

5) Repeat steps 1-4 using the second bag and remaining ingredients until there is no more choux dough.

Attention: to ensure the choux inflate properly, do not open the oven door before the end of cooking!

WARNING: Consuming this product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer. For more information go to www.P65Warnings.ca.gov/food.