Petit choux filled with cream and custard

2 h 30 min
Suitable for vegetarians
Type of dish: Dessert, Pastries
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Divide the hot patissiere cream into two parts.
  • Dissolve the chocolate into one part to obtain two different flavored creams.
  • Place the creams and the whipped cream into the pastry bags.
  • Fill one choux with custard, another with chocolate cream and the third with whipped cream.
  • Finish the choux by covering them, one with icing sugar, and another with fondant and the third with the chocolate coating.
  • Plate up three assorted choux per serving and serve with raspberry coulis.
Nutritional information (1 portion)
Fiber 1.81 g
Saturates 14.36 g
Monounsaturated fatty acids 8.71 g
Polyunsaturated fatty acids 4.86 g
Cholesterol 181.66 mg
Calcium 120.0 mg
Iron 2.32 mg
Zinc 1.24 mg
Vitamin A 178.94 ug
Vitamin C 1.09 g
Folic acid 21.8 ug
Salt (Sodium) 342.52 mg
Sugars 28.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.