Petit choux filled with cream and custard - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Petit choux filled with cream and custard. Dessert, Pastries, Cold
Ingredients
- Water 0.1 l
- Creamed margarine 0.04 kg
- Table salt 1.6 g
- Plain flour 0.06 kg
- Eggs 1.2 ud
- Cream 0.15 l
- Sugar 0.023 kg
- Sterilised milk 0.3 l
- Eggs 1.5 ud
- Sugar 0.045 kg
- Creamed corn 0.027 kg
- Cinnamon stick 0.06 ud
- Cream 0.02 l
- Creamed margarine 0.01 kg
- Dark chocolate coating 0.04 kg
- Water 0.028 l
- Confruti raspberry 0.083 kg
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