Patissiere cream crowns
Allergens:
Ingredients for 5 portions
Calculate portions
Choux pastry
0.1 kg
Chocolate coating
0.05 kg
Orange coulis
0.05 l
Cream
0.02 l
Creamed margarine
0.01 kg
Dark chocolate coating
0.04 kg
Marmalade
0.025 kg
Water
0.025 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
347.79
kcal
Carbohydrates
36.11
g
Proteins
7.92
g
Lipids
18.74
g
Fiber
1.39
g
Saturates
7.14
g
Monounsaturated fatty acids
5.42
g
Polyunsaturated fatty acids
4.57
g
Cholesterol
148.57
mg
Calcium
102.78
mg
Iron
1.91
mg
Zinc
1.07
mg
Vitamin A
93.89
ug
Vitamin C
1.09
g
Folic acid
21.8
ug
Salt (Sodium)
315.12
mg
Sugars
17.56
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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