Éclairs filled with cream patissiere - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Éclairs filled with cream patissiere. Dessert, Cold
Ingredients
- 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
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