Éclairs filled with cream patissiere

Ingredients
Elaboration
Nutritional information

60 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Meses de temporada*: All year

Allergens:

Ingredients for 5 portions Calculate portions

Choux pastry 0.125 kg

Patissiere cream thickened with corn flour 0.3 l

Dark chocolate coating 0.013 kg

Soluble decaffeinated coffee 1.0 g

Chocolate coating 0.03 kg

Anti-moisture sugar 0.01 kg

Fondant 0.015 kg

Apricot 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 Patissiere cream thickened with corn flour (0.3 l) See Recipe

Sterilised milk 0.3 l

Eggs 1.5 ud

Sugar 0.06 kg

Creamed corn 0.027 kg

Cinnamon stick 0.06 ud

Ingredients for Chocolate coating (0.03 kg) See Recipe

Cream 0.012 l

Creamed margarine 0.006 kg

Dark chocolate coating 0.024 kg

Ingredients for Apricot coulis (0.05 l) See Recipe

Confruti apricot 0.025 kg

Water 0.025 l

Elaboration

For this recipe, the following elaborations are needed:

SET UP

Divide the hot patissiere cream into three parts.
Dissolve the chocolate in one of them and the coffee in the other, obtaining three different flavoured creams.
Stuff the éclairs with the creams.
Cover with the chocolate coating, the fondant and the icing sugar.
Serve three different éclairs per ration.
Serve with apricot coulis.

Nutritional information (1 portion)

Energy

378.78

kcal

Carbohydrates

41.88

Proteins

8.6

Lipids

19.31

Fiber 1.42 g

Saturates 6.99 g