Petit choux filled with cream and custard
Allergens:
Ingredients for 5 portions
Calculate portions
Choux pastry
0.2 kg
Whipped cream with sugar
0.15 l
Dark chocolate coating
0.015 kg
Chocolate coating
0.015 kg
Fondant
0.015 kg
Anti-moisture sugar
0.01 kg
Raspberry coulis
0.11 l
Cream
0.006 l
Creamed margarine
0.003 kg
Dark chocolate coating
0.012 kg
Water
0.055 l
Confruti raspberry
0.055 kg
Elaboration
For this recipe, the following elaborations are needed:
SET UP
- Divide the hot patissiere cream into two parts.
- Dissolve the chocolate into one part to obtain two different flavored creams.
- Place the creams and the whipped cream into the pastry bags.
- Fill one choux with custard, another with chocolate cream and the third with whipped cream.
- Finish the choux by covering them, one with icing sugar, and another with fondant and the third with the chocolate coating.
- Plate up three assorted choux per serving and serve with raspberry coulis.
Nutritional information (1 portion)
Energy
585.46
kcal
Carbohydrates
55.96
g
Proteins
11.26
g
Lipids
33.86
g
Fiber
1.59
g
Saturates
14.26
g
Monounsaturated fatty acids
9.74
g
Polyunsaturated fatty acids
7.56
g
Cholesterol
241.03
mg
Calcium
124.22
mg
Iron
2.22
mg
Zinc
1.3
mg
Vitamin A
198.6
ug
Vitamin C
1.09
g
Folic acid
31.81
ug
Salt (Sodium)
536.26
mg
Sugars
26.84
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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