Petit choux filled with cream and custard

2 h 30 min
Type of dish: Dessert, Pastries
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Soy
Soy
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)
Fiber 1.79 g
Saturates 14.28 g
Monounsaturated fatty acids 9.91 g
Polyunsaturated fatty acids 7.69 g
Cholesterol 265.44 mg
Calcium 127.39 mg
Iron 1.59 mg
Zinc 1.32 mg
Vitamin A 210.17 ug
Vitamin C 1.09 g
Folic acid 36.46 ug
Salt (Sodium) 548.02 mg
Sugars 30.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.