Chiz recipe
Cheese Taro Choux
1 hour
22 pcs

Cheese Taro Choux

Hi Prochiz Lovers, for all your dessert lovers, you’re no stranger to our sweet treat, choux. Usually, it is very easy to find choux everywhere from the market to a five-star hotel, choux are everywhere. Choux is typically filled a cream custard and is served bite sized.

According to Bakepedia, ‘choux pastry’ originated in France. Choux means cabbage – because the shape of this pastry is similar to a cabbage. This dessert is crated by Pantanelli, the head chef in Catherine de Medici in Florence in 1540. Wow, choux is really that legendary! Initially, choux were a pastry made from pasta dough served without filling. Only 200 years later, we found a version of choux with fillings called choux de la crème.

An interesting history of the food that seems to have become a part of our daily life, do you agree Prochiz Lovers? Hopefully after learning about the history of choux, Prochiz Lovers will be able to enjoy the taste and deliciousness of the eclairs. Let’s quickly practice making Prochiz- style eclairs with the following recipe!

This recipe uses Prochiz Lovers' favorite multipurpose cheese spread, Prochiz Spready. This cheese has a texture like cheese spread, very soft, with a savory taste and easy to use on all kinds of foods. Cooking becomes more simple, practical and the results are more special. Good luck, Prochiz Lovers! Also share your #Bikinyangsimpeljadispesial and #ProchizMakinPraktis moments on social media by tagging the @keju_Prochiz account.




22 pcs


Choux Paste
  • 130 ml Water
  • 50 gr Butter
  • 1 g Salt
  • 5 gr Sugar
  • 70 gr All Purpose Flour
  • 2 Eggs
Cheese Taro Filling
  • 75 gr Sugar
  • 2 pcs Egg Yolk
  • 310 ml UHT Milk
  • 10 gr Flour
  • 10 gr Cornstarch
  • 2 gr Taro Paste
  • 100 gr Boiled Purple Sweet Potato (grated until smooth)
  • 130 gr Prochiz Spready


  • Boil water with salt and butter until it boils.
  • Pour in flour, stir until evenly distributed, then turn off the heat.
  • Paddle the dough with a mixer until the dough is cold, then add 2 eggs and stir until evenly distributed.
  • Put into a piping bag, and pipe the choux dough on a baking sheet that has been lined with parchment paper or has been buttered and sprinkled with flour.
  • Bake the choux at 190⁰C with top and bottom heat, for about 25 to 30 minutes until cooked.
  • To make the filling, mix all the ingredients until well blended, then cook over low heat while stirring constantly.
  • Cook until boiling and thick, remove and set aside.
  • Make a hole in the Choux and fill it with Cheese Taro Filling.
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