Patissiere cream crowns

Ingredients
Elaboration
Nutritional information

60 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Allergens

Ingredients for 5 portions Calculate portions

Choux pastry 0.1 kg

Patissiere cream thickened with corn flour 0.3 l

Chocolate coating 0.05 kg

Orange coulis 0.01 l

Ingredients for Choux pastry (0.1 kg) See Recipe

Water 0.1 l

Creamed margarine 0.04 kg

Table salt 1.6 g

Plain flour 0.06 kg

Eggs 1.2 ud

Ingredients for Patissiere cream thickened with corn flour (0.3 l) See Recipe

Sterilised milk 0.3 l

Eggs 1.5 ud

Sugar 0.06 kg

Creamed corn 0.027 kg

Cinnamon stick 0.06 ud

Ingredients for Chocolate coating (0.05 kg) See Recipe

Cream 0.02 l

Creamed margarine 0.01 kg

Black coating 0.04 kg

Ingredients for Orange coulis (0.01 l) See Recipe

Marmalade 0.005 kg

Water 0.005 l

Elaboration

For this recipe, the following elaborations are needed:

SET UP

Make the choux pastry on a baking sheet give it a crown shape.
Open the crowns and fill them with patissiere cream.
Cover the top of the crowns with the chocolate coating and let it curdle.
Plate up and serve with the orange coulis.

Nutritional information (1 portion)

Energy

332.67

kcal

Carbohydrates

32.81

Proteins

7.86

Lipids

18.51

Fiber 1.42 g

Saturates 7.18 g

Monounsaturated fatty acids 5.48 g

Polyunsaturated fatty acids 4.57 g

Cholesterol 148.33 mg

Calcium 100.23 mg

Iron 2.32 mg

Zinc 0.97 mg

Vitamin A 95.01 ug

Vitamin C 1.09 g

Folic acid 22.28 ug

Salt (Sodium) 321.52 mg

Sugars 17.64 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Needed recipes

10 min

Chocolate coating

Type of dish: Coffee, chocolate and infusion
Additional culinary preparation: Sweet

60 min

Choux pastry

Additional culinary preparation: Sweet

5 min

Orange coulis

Additional culinary preparation: Sweet

15 min

Patissiere cream thickened with corn flour

Additional culinary preparation: Sweet