Éclairs filled with cream patissiere

60 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Black coating 0.013 kg
Soluble decaffeinated coffee 1.0 g
Fondant 0.015 kg
Water 0.125 l
Creamed margarine 0.05 kg
Table salt 2.0 g
Plain flour 0.075 kg
Eggs 1.5 ud
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Divide the hot patissiere cream into three parts.
  • Dissolve the chocolate in one of them and the coffee in the other, obtaining three different flavoured creams.
  • Stuff the éclairs with the creams.
  • Cover with the chocolate coating, the fondant and the icing sugar.
  • Serve three different éclairs per ration.
  • Serve with apricot coulis.
Nutritional information (1 portion)
Fiber 1.67 g
Saturates 6.93 g
Monounsaturated fatty acids 5.69 g
Polyunsaturated fatty acids 5.18 g
Cholesterol 180.59 mg
Calcium 105.11 mg
Iron 1.23 mg
Zinc 1.06 mg
Vitamin A 105.32 ug
Vitamin C 1.09 g
Folic acid 28.47 ug
Salt (Sodium) 379.32 mg
Sugars 24.05 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.