Éclairs filled with cream patissiere
Allergens:
Ingredients for 5 portions
Calculate portions
Choux pastry
0.125 kg
Dark chocolate coating
0.013 kg
Soluble decaffeinated coffee
1.0 g
Chocolate coating
0.03 kg
Anti-moisture sugar
0.01 kg
Fondant
0.015 kg
Apricot coulis
0.05 l
Cream
0.012 l
Creamed margarine
0.006 kg
Dark chocolate coating
0.024 kg
Confruti apricot
0.038 kg
Water
0.013 l
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)
Energy
371.12
kcal
Carbohydrates
39.92
g
Proteins
8.62
g
Lipids
19.31
g
Fiber
1.44
g
Saturates
7.0
g
Monounsaturated fatty acids
5.58
g
Polyunsaturated fatty acids
5.08
g
Cholesterol
161.95
mg
Calcium
104.34
mg
Iron
1.93
mg
Zinc
1.11
mg
Vitamin A
96.16
ug
Vitamin C
1.09
g
Folic acid
24.26
ug
Salt (Sodium)
367.94
mg
Sugars
16.21
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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