Bite-sized Praline Profiteroles

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Bite-sized Praline Profiteroles
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Health Score:
5,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
84
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie84 kcal(4 %)
Protein1.6 g(2 %)
Fat7.3 g(6 %)
Carbohydrates3.38 g(2 %)
Sugar added0.59 g(2 %)
Roughage0.26 g(1 %)
Vitamin A67.93 mg(8,491 %)
Vitamin D0.31 μg(2 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.25 mg(2 %)
Vitamin B₆0.02 mg(1 %)
Folate6.7 μg(2 %)
Pantothenic acid0.07 mg(1 %)
Biotin2.19 μg(5 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C0.23 mg(0 %)
Potassium28.16 mg(1 %)
Calcium10.59 mg(1 %)
Magnesium5.13 mg(2 %)
Iron0.33 mg(2 %)
Iodine6.69 μg(3 %)
Zinc0.09 mg(1 %)
Saturated fatty acids3.57 g
Cholesterol29.73 mg

Ingredients

for
25
Ingredients
¼ cup butter (cubed)
½ cup white Bread flour (sieved)
2 large eggs (beaten)
To decorate
1 cup double cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
½ cup ground Hazelnuts
powdered sugar (to dust)
How healthy are the main ingredients?
egg
Product recommendation
Suggested variation: Chocolate profiteroles Leave the choux buns whole and use a piping bag to pipe whipped cream in through the steam holes. Melt 150 g of dark chocolate and spoon over the buns.

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6. Oil and line a large baking tray with greaseproof paper, then spray it with a little water.
2.
Put the butter in a saucepan with 150 ml cold water and heat until the butter melts and the water starts to boil. Turn off the heat and immediately beat in the flour with a wooden spoon. Continue to beat the mixture until it forms a smooth ball of pastry and leaves the sides of the saucepan clean. Stir in the beaten egg a little at a time until you have a glossy paste.
3.
Spoon the pastry into a piping bag with a large plain nozzle and pipe 2.5 cm | 1” buns onto the prepared baking tray.
4.
Bake for 10 minutes, then increase the heat to 220°C (200 fan) | 425°F | gas 7 and bake for another 10 minutes. Transfer the choux buns to a wire rack and make a small hole in the underneath of each one with a skewer so the steam can escape. Leave to cool completely then cut the buns in half horizontally.
5.
Whip the cream with the icing sugar and vanilla until thick, then fold in the ground hazelnuts.
6.
Spoon the hazelnut cream into a piping bag fitted with a large star nozzle and fill the bottom halves of the choux buns. Put the tops back on and dust with pink icing sugar.