Éclairs filled with cream patissiere

60 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
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
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
See Recipe
Sterilised milk 0.3 l
Eggs 1.5 ud
Sugar 0.045 kg
Creamed corn 0.027 kg
Cinnamon stick 0.06 ud
See Recipe
Cream 0.012 l
Creamed margarine 0.006 kg
Dark chocolate coating 0.024 kg
See Recipe
Confruti apricot 0.038 kg
Water 0.013 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
371.12
kcal
Carbohydrates
39.92
g
Proteins
8.62
g
Lipids
19.31
g
Sugars 16.21 g
Salt (Sodium) 367.94 mg
Folic acid 24.26 ug
Vitamin C 1.09 g
Vitamin A 96.16 ug
Zinc 1.11 mg
Iron 1.93 mg
Calcium 104.34 mg
Cholesterol 161.95 mg
Polyunsaturated fatty acids 5.08 g
Monounsaturated fatty acids 5.58 g
Saturates 7.0 g
Fiber 1.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.