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
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
Cream
0.02 l
Creamed margarine
0.01 kg
Dark chocolate coating
0.04 kg
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
g
Fiber
1.92
g
Saturates
15.12
g
Monounsaturated fatty acids
9.4
g
Polyunsaturated fatty acids
5.7
g
Cholesterol
197.77
mg
Calcium
123.4
mg
Iron
2.53
mg
Zinc
1.34
mg
Vitamin A
185.78
ug
Vitamin C
1.09
g
Folic acid
24.26
ug
Salt (Sodium)
382.08
mg
Sugars
24.77
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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