Fritters - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Choux pastry 0.1 kg
• Patissiere cream thickened with corn flour 0.225 l
• English chocolate cream 0.05 l
• Sunflower oil 0.25 l
• Sugar 0.05 kg
• Water 0.1 l
• Creamed margarine 0.04 kg
• Table salt 1.6 g
• Plain flour 0.06 kg
• Eggs 1.2 ud
• Sterilised milk 0.225 l
• Eggs 1.125 ud
• Sugar 0.034 kg
• Creamed corn 0.02 kg
• Cinnamon stick 0.045 ud
• Sterilised milk 0.05 l
• Sugar 0.01 kg
• Creamed corn 0.001 kg
• Pasteurised egg yolk 0.006 kg
• Dark chocolate coating 0.004 kg