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Paris-Brest salato con crema al Parmigiano reggiano e melagrana
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Ingredients
Pasta choux
- 250 g di acqua
- 100 g di burro a pezzi
- 1 pizzico di sale
- 150 g di farina tipo 00
- 4 uova
Crema al Parmigiano reggiano
- 100 g di Parmigiano Reggiano a pezzi
- 300 g di latte intero
- 3 tuorli
- 30 g di amido di mais
- 1 pizzico di pepe nero macinato
- 20 g di burro a pezzi
- 200 g di panna (min. 30% di grassi) fredda
Terminare la preparazione
- chicchi di melagrana
- grani di pepe rosa
- Nutrition
- per 1 porzione
- Calories
- 1116.4 kJ / 266.8 kcal
- Protein
- 8.1 g
- Carbohydrates
- 13.4 g
- Fat
- 20.2 g
- Saturated Fat
- 11.8 g
- Fibre
- 168.8 g
- Sodium
- 188.9 mg
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