Whipped cream profiterol - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Whipped cream profiterol - Gastronomía Vasca: Escuela de Hostelería Leioa
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; Cream 0.02 l; Creamed margarine 0.01 kg; Dark chocolate coating 0.04 kg; Marmalade 0.038 kg; Water 0.013 l

www.gastronomiavasca.net

Recipe: Whipped cream profiterol. Dessert, Cold

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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.

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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
Cream 0.02 l
Creamed margarine 0.01 kg
Dark chocolate coating 0.04 kg
Marmalade 0.038 kg
Water 0.013 l

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