Patissiere cream crowns
Ingredients for 5 portions
Calculate portions
Choux pastry
0.1 kg
Chocolate coating
0.05 kg
Orange coulis
0.01 l
Cream
0.02 l
Creamed margarine
0.01 kg
Black coating
0.04 kg
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
g
Proteins
7.86
g
Lipids
18.51
g
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.
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