The Catalan TableIngredients
Servings
20
Measurement units
Ingredients
- 5 cooked eggs
- 2 egg whites
- 250 gall-purpose flour
- 250 mlwater
- 175 glard (or butter). the traditional ones are made with lard
- salt
Fillings and coating
- 400 g35% cream
- 400 gtruffle (must be made the day before and left to rest in the refrigerator until the next day)
- 500 gcoating chocolate
- sugar
- powdered sugar
Nutritional Information
Per serving
Calculated for 20 servings
Calories
466 kcal
Protein
5.6 g
Fat
31.3 g
Carbohydrates
40.3 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Chocolate Coating
- Attention: The cream puffs that we want to coat with chocolate Should NOT BE CUT in half. First, we'll coat only the top side of each cream puff with chocolate (do not submerge the entire piece).
- Melt the couverture chocolate in a double boiler, maintaining the water at a hot temperature but without letting it boil. Once completely melted, turn off the heat, but leave the container with the chocolate in the double boiler to keep it melted.
- Take the cream puffs that you want to coat with chocolate by their base and dip the top part into the melted chocolate. Let them sit for a moment to allow the chocolate to slightly harden.
- Once coated to your liking, place them in the freezer for about 10-15 minutes so that you can cut them without difficulty later.
- To fill them, slice the cream puffs in half with a serrated knife, but do not cut all the way through to keep the two halves connected.
- Fill them with Truffle using a pastry bag. To make the truffle, refer to the Chocolate chapter. You can also fill them with Cream; to make the pastry cream, refer to the Dairy chapter.
Original recipe
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