Éclairs filled with patissiere cream and whipped cream

Allergens:

Ingredients for 5 portions Calculate portions

Choux pastry 0.125 kg

Whipped cream with sugar 0.15 l

Patissiere cream thickened with corn flour 0.15 l

Dark chocolate coating 0.02 kg

Chocolate coating 0.05 kg

Fondant 0.05 kg

Anti-moisture sugar 0.015 kg

Strawberry coulis 0.05 l

Ingredients for Choux pastry (0.125 kg) See Recipe

Water 0.125 l

Creamed margarine 0.05 kg

Table salt 2.0 g

Plain flour 0.075 kg

Eggs 1.5 ud

Ingredients for Whipped cream with sugar (0.15 l) See Recipe

Cream 0.15 l

Sugar 0.023 kg

Ingredients for Patissiere cream thickened with corn flour (0.15 l) See Recipe

Sterilised milk 0.15 l

Eggs 0.75 ud

Sugar 0.03 kg

Creamed corn 0.014 kg

Cinnamon stick 0.03 ud

Ingredients for Patissiere cream thickened with corn flour (0.15 l) See Recipe

Sterilised milk 0.15 l

Eggs 0.75 ud

Sugar 0.03 kg

Creamed corn 0.014 kg

Cinnamon stick 0.03 ud

Ingredients for Chocolate coating (0.05 kg) See Recipe

Cream 0.02 l

Creamed margarine 0.01 kg

Dark chocolate coating 0.04 kg

Ingredients for Strawberry coulis (0.05 l) See Recipe

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

563.54

kcal

Carbohydrates

56.8

g

Proteins

9.62

g

Lipids

32.65