60 min
Type of dish: Dessert
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.05 kg
Water 0.1 l
Creamed margarine 0.04 kg
Table salt 1.6 g
Plain flour 0.06 kg
Eggs 1.2 ud
Sugar 0.012 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.007 kg
Black coating 0.005 kg
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Heat the oil to 170 ºC to fry the fritters.
  • Make some choux pastry buttons on a pastry spatula and with the help of another spatula carefully add them to the oil.
  • Once browned, remove from the frying pan and place on absorbent paper to remove excess oil.
  • Dust the fritters with sugar.
  • Fill the fritters with patisserie cream.
  • Plate up and serve with the English chocolate cream.
Nutritional information (1 portion)
Fiber 0.64 g
Saturates 7.87 g
Monounsaturated fatty acids 11.76 g
Polyunsaturated fatty acids 21.74 g
Cholesterol 147.61 mg
Calcium 85.8 mg
Iron 0.95 mg
Zinc 0.78 mg
Vitamin A 82.75 ug
Vitamin C 0.94 g
Folic acid 22.13 ug
Salt (Sodium) 289.54 mg
Sugars 22.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.