martedì 22 maggio 2012


( This recipe is By Nuxia )


Sweet choux pastry:
75 g flour 
30 g butter 
2 eggs small 
granulated sugar 
Stuffing and gravy: 
500 g pears  
200 g cream 
50 g sugar -
40 g butter 
1 orange 
cream Chocolate Hazelnut
 icing sugar


Sweet choux pastry: boil 120 g of water with butter and a pinch of salt, add the flour and stir, cook until the polenta comes away from the walls of casseruola.Fate cool, then stir in the eggs. Gather the dough into a pastry bag with a large nozzle spizzata and bring him down in 12 clumps (puffs) on a baking tray covered with baking paper. Sprinkle with granulated sugar and bake at 190 ° C for 30-35 '. Filling: whip the cream, addolcitela with a tablespoon of powdered sugar, then pick it up in a pastry bag and fill the cream puffs. Sauce: peel, cook for 10 'pears cut into chunks with the butter, sugar and orange peel can be removed before you mix the pears.Serve fritters with salsa and a drizzle of chocolate sauce.
Recipe of the 2012/02/22

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