What we know from the original: Paloma is a complete dry mix for choux pastry prepared by the “cold method” (no pre-cooking). You only add water and oil, let it swell for 5 minutes, then mix 5–7 minutes. It’s designed for consistent quality and excellent volume, suitable for items such as éclairs, profiteroles, cream puffs, rings (věnečky), “banánky”, and croquembouche. Pack size is 1 kg. Baking guidance is provided (225°C with different times by shape). Ingredients and allergens are listed, along with storage instructions and nutrition values.

When you’re craving crisp, airy choux—without the stress—Paloma is the dependable shortcut you’ll reach for again and again. This professional choux pastry mix is made for the cold process, so you skip the traditional step of cooking the panade and gradually adding eggs. Instead, you simply add water and oil, mix, and pipe.

Whether you’re filling glossy éclairs, building a show-stopping croquembouche, or piping classic Czech “věnečky” and “větrníky”, Paloma helps you achieve a smooth, homogeneous paste and beautifully even rise. Expect stable results, great volume, and that irresistible light texture that makes choux pastries feel like a celebration—at home or in a busy bakery.

Pack size: 1 kg

Why you’ll love Paloma:

• Cold-method preparation—faster workflow and less room for error
• Consistent quality and excellent volume for cream puffs, rings and éclairs
• Versatile: profiteroles, éclairs, Paris-Brest style rings, “banánky”, croquembouche and more

FAQs

1) What can I make with Paloma choux pastry mix?
Paloma is suitable for éclairs, profiteroles, cream puffs, choux rings (věnečky), “větrníky”, “banánky”, and even croquembouche.

2) Do I need to cook the dough on the hob?
No. Paloma is designed for cold preparation—no cooking the base and no adding eggs separately.

3) What do I need to add to the mix?
You add water and oil according to the recommended recipe, then mix to a smooth, homogeneous consistency.

4) How long should I mix the dough?
After combining the ingredients and letting the mixture swell for 5 minutes, mix at medium speed for 5–7 minutes.

5) What baking temperature should I use?
The original guidance recommends 225°C, with baking time depending on shape (see the “Use” section for details).

6) Is Paloma suitable for professional pastry kitchens?
Yes—Paloma is formulated for consistent results and good volume, making it ideal for both home bakers and professional production.

7) How should I store Paloma?
Store in a cool, dry place up to 25°C and keep the pack tightly closed.

Ready to pipe perfect choux with confidence? Add Paloma to your basket and start creating bakery-style éclairs and profiteroles today.

Recommended method: Paloma mix 1000 g, water 1600 g, oil 450 g. Mix the ingredients and leave to swell for 5 minutes. Mix at medium speed for 5–7 minutes until smooth and homogeneous.

Baking:

• choux ring (“věneček”), “banánek” – 225°C for 22 minutes
• cream puff (“větrník”) – 225°C for 27 minutes – for “větrníky” we recommend Fondant for cream puffs and punch slices

Store in a cool, dry place up to 25°C, always kept sealed.