Petit choux filled with cream and custard

Ingredients
Elaboration
Nutritional information

2 h 30 min

Suitable for vegetarians

Type of dish: Dessert, Pastries

Temperature: Cold

Meses de temporada*: All year

Allergens:

Ingredients for 5 portions Calculate portions

Choux pastry 0.2 kg

Whipped cream with sugar 0.15 l

Patissiere cream thickened with corn flour 0.3 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

Ingredients for Choux pastry (0.2 kg) See Recipe

Water 0.2 l

Creamed margarine 0.08 kg

Table salt 3.2 g

Plain flour 0.12 kg

Eggs 2.4 ud

Ingredients for Whipped cream with sugar (0.15 l) See Recipe

Cream 0.15 l

Sugar 0.023 kg

Ingredients for Patissiere cream thickened with corn flour (0.3 l) See Recipe

Sterilised milk 0.3 l

Eggs 1.5 ud

Sugar 0.06 kg

Creamed corn 0.027 kg

Cinnamon stick 0.06 ud

Ingredients for Chocolate coating (0.015 kg) See Recipe

Cream 0.006 l

Creamed margarine 0.003 kg

Dark chocolate coating 0.012 kg

Ingredients for Raspberry coulis (0.11 l) See Recipe

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

Proteins

11.26

Lipids

33.86

Fiber 1.59 g

Saturates 14.26 g