Chocolate patissiere cream
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.5 l
Eggs
2.5 ud
Sugar
0.1 kg
Creamed corn
0.045 kg
Cinnamon stick
0.1 ud
Black coating
0.038 kg
Elaboration
- Boil the milk.
- Mix the sugar with the cornflour and dissolve in the milk.
- Add the eggs and mix.
- When the milk is well infused, add the rest of the mixture, previously passed through a chinese colander.
- Continuously stir the mixture until it boils and thickens.
- Pour out the cream onto the chocolate covering.
- Take it off the heat and chill quickly.
Nutritional information (1 portion)
Energy
263.22
kcal
Carbohydrates
35.24
g
Proteins
7.63
g
Lipids
9.92
g
Fiber
0.99
g
Saturates
4.75
g
Monounsaturated fatty acids
3.16
g
Polyunsaturated fatty acids
0.71
g
Cholesterol
128.84
mg
Calcium
143.19
mg
Iron
2.15
mg
Zinc
0.99
mg
Vitamin A
93.05
ug
Vitamin C
1.81
g
Folic acid
20.42
ug
Salt (Sodium)
151.5
mg
Sugars
26.33
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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