Petit choux filled with cream and custard - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Petit choux filled with cream and custard. Dessert, Pastries, Cold
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sutondo.hostelerialeioa.net.
Ingredients
- Choux pastry 0.1 kg
- Whipped cream with sugar 0.15 l
- Patissiere cream thickened with corn flour 0.3 l
- Dark chocolate coating 0.015 kg
- Chocolate coating 0.05 kg
- Fondant 0.05 kg
- Anti-moisture sugar 0.025 kg
- Raspberry coulis 0.11 l
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