Viking VSM500SG Use and Care Guide - Page 17

STRAWBERRY CREAM PUFF 5 cooked pate a choux shells (in a large round shape) 7 oz cream chantilly (see recipe on page 30) 10 strawberries (sliced thinly) 5 servings • Take cooked pate a choux and cut in half • Fill with the cream Chantilly and strawberries • Place top on the cream puff and serve CHURROS 1/2 pound of raw pate a choux dough 2 T cinnamon 4 cups vegetable oil (for frying) 2 cups granulated sugar serves about 10 • Pre heat the oil to 375ºF • Add the cinnamon to the pate a choux dough and mix lightly • Using a one-ounce scoop, scoop the pate a choux dough into the hot oil • Once the dough is brown and puffed, remove from the oil • Roll the cooked dough in the granulated sugar and serve 17