Éclairs filled with patissiere cream and whipped cream
Ingredients for 5 portions
Calculate portions
Choux pastry
0.125 kg
Whipped cream with sugar
0.15 l
Black coating
0.02 kg
Chocolate coating
0.05 kg
Fondant
0.05 kg
Anti-moisture sugar
0.015 kg
Strawberry coulis
0.05 l
Cream
0.02 l
Creamed margarine
0.01 kg
Black coating
0.04 kg
Confruti strawberry
0.025 kg
Water
0.025 l
Elaboration
For this recipe, the following elaborations are needed:
SET UP
- Divide the hot patissiere cream into two parts.
- Dissolve the chocolate into one of the parts, obtaining two different cream flavours.
- Put both creams and the whipped cream into piping bags.
- Stuff the éclairs one with patissiere cream, another with chocolate cream and the third one with whipped cream.
- Finish by covering them, one with icing sugar, another with fondant and the third one with chocolate coating.
- Plate three different éclairs per ration, served with strawberry coulis.
Nutritional information (1 portion)
Energy
555.57
kcal
Carbohydrates
55.46
g
Proteins
9.56
g
Lipids
32.32
g
Fiber
2.01
g
Saturates
15.18
g
Monounsaturated fatty acids
9.49
g
Polyunsaturated fatty acids
5.7
g
Cholesterol
197.41
mg
Calcium
119.61
mg
Iron
3.15
mg
Zinc
1.19
mg
Vitamin A
187.44
ug
Vitamin C
1.09
g
Folic acid
24.97
ug
Salt (Sodium)
393.98
mg
Sugars
28.47
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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