Milky Choux with Croquant Cream Cheese


Jan 26, 2022

1 min read


225 gr Anchor UHT Full Cream Milk
200 gr Anchor Unsalted Butter
200 gr water
5 gr sugar
3 gr salt
275 gr medium flour
400 gr egg



  1. Put Anchor Unsalted Butter, Anchor UHT Full Cream Milk, water, sugar and salt in a saucepan. Heat until boiling.
  2. Add the flour into mixture. Beat with wooden spoon until the mixture pulls away from the side of the pan. Let it cool.
  3. Add eggs, bit by bit, beating well until you have smooth batter.
  4. Pipe the choux batter into a round shape on the baking sheet, spread the strusel on top of it, and bake at ±210°C for ±30 minutes.    


Croquant Cream Cheese Filling

500 gr Anchor Cream Cheese
110 gr sugar
400 gr Anchor Whipping Cream (beat until 70% whipped)
1 pc lemon zest
15 gr gelatine powder
75 gr water
75-100 gr croquant flake



  1. Beat Anchor Cream Cheese and sugar until smooth. Add lemon zest, croquant and Anchor Whipping Cream, folding in slowly.
  2. Dissolve gelatine and water, leave for ±10 minutes and heat the gelatine.
  3. Pour the gelatine into the cream cheese mixture.
  4. Put in chiller before we use for choux filling.




25 gr Anchor Unsalted Butter
25 gr sugar
40 gr flour




Cut the top off the choux, fill it with Croquant Cream Cheese Filling, and add a strawberry on top.


  1. Stir all ingredients until combined.


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