Éclairs filled with cream patissiere - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Éclairs filled with cream patissiere. Dessert, 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 www.gastronomiavasca.net.
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
- Water 0.125 l
- Creamed margarine 0.05 kg
- Table salt 2.0 g
- Plain flour 0.075 kg
- Eggs 1.5 ud
- Sterilised milk 0.3 l
- Sugar 0.045 kg
- Creamed corn 0.027 kg
- Cinnamon stick 0.06 ud
- Cream 0.012 l
- Creamed margarine 0.006 kg
- Dark chocolate coating 0.024 kg
- Confruti apricot 0.038 kg
- Water 0.013 l
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