120 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Room temperature
Cuisine type: Basque cuisine
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Elaboration

The following dishes are necessary for this recipe:

HOW TO PLATE UP

  • Stretch out the dough and line the mould.
  • Fill the mould with patissiere cream.
  • Cover with more dough and make sure that you cover the edges.
  • Brush with beaten egg and cook at 180 ºC 3/4/3 with the air intake open.
  • Serve with English chocolate cream.
Nutritional information (1 portion)
Fiber 1.88 g
Saturates 10.0 g
Monounsaturated fatty acids 5.86 g
Polyunsaturated fatty acids 1.35 g
Cholesterol 212.65 mg
Calcium 168.52 mg
Iron 1.68 mg
Zinc 1.27 mg
Vitamin A 235.89 ug
Vitamin C 2.0 g
Folic acid 36.07 ug
Salt (Sodium) 175.58 mg
Sugars 45.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.