Petit choux filled with custard - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Choux pastry 0.1 kg
• Patissiere cream thickened with corn flour 0.225 l
• Dark chocolate coating 0.006 kg
• Coffee flavour 0.1 g
• Strawberry coulis 0.05 l
• Anti-moisture sugar 0.005 kg
• Water 0.1 l for Choux pastry
• Creamed margarine 0.04 kg for Choux pastry
• Table salt 1.6 g for Choux pastry
• Plain flour 0.06 kg for Choux pastry
• Eggs 1.2 ud for Choux pastry
• Sterilised milk 0.225 l for Patissiere cream thickened with corn flour
• Eggs 1.125 ud for Patissiere cream thickened with corn flour
• Sugar 0.034 kg for Patissiere cream thickened with corn flour
• Creamed corn 0.02 kg for Patissiere cream thickened with corn flour
• Cinnamon stick 0.045 ud for Patissiere cream thickened with corn flour
• Confruti strawberry 0.038 kg for Strawberry coulis
• Water 0.013 l for Strawberry coulis