Fritters
Allergens:
Ingredients for 5 portions
Calculate portions
Choux pastry
0.1 kg
English chocolate cream
0.06 l
Sunflower oil
0.15 l
Sugar
0.05 kg
Sterilised milk
0.06 l
Sugar
0.012 kg
Creamed corn
0.001 kg
Pasteurised egg yolk
0.007 kg
Dark chocolate coating
0.005 kg
Elaboration
For this recipe, the following elaborations are needed:
- Choux pastry
- Patisserie cream thickened with corn flour
- English chocolate cream
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)
Energy
550.9
kcal
Carbohydrates
36.2
g
Proteins
6.46
g
Lipids
42.1
g
Fiber
0.55
g
Saturates
7.77
g
Monounsaturated fatty acids
11.61
g
Polyunsaturated fatty acids
21.64
g
Cholesterol
133.84
mg
Calcium
84.07
mg
Iron
0.98
mg
Zinc
0.75
mg
Vitamin A
75.95
ug
Vitamin C
0.94
g
Folic acid
20.28
ug
Salt (Sodium)
283.36
mg
Sugars
21.99
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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