60 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Elaboration

The following dishes are necessary for this recipe:

HOW TO PLATE UP

  • Cut the puff pastry into 10 x 10 cm pieces.
  • Brush with beaten egg and bake at 225 ºC. Lower the temperature to 210 ºC if necessary and program 3/4/3 with the air intake open.
  • Remove the puff pastry from the oven and leave to cool.
  • Open the puff pastry horizontally and fill with patissiere cream.
  • Sprinkle and cover with anti-humidity icing sugar.
  • Serve with raspberry coulis.    
Nutritional information (1 portion)
Fiber 0.64 g
Saturates 4.58 g
Monounsaturated fatty acids 4.3 g
Polyunsaturated fatty acids 6.34 g
Cholesterol 69.94 mg
Calcium 59.79 mg
Iron 0.55 mg
Zinc 0.48 mg
Vitamin A 36.74 ug
Vitamin C 0.73 g
Folic acid 11.51 ug
Salt (Sodium) 292.26 mg
Sugars 13.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.