Caramel-Covered Cream Puffs
(Percentage of daily recommendation)
|Calorie||1,428 kcal||(68 %)|
|Protein||26.03 g||(27 %)|
|Fat||51.06 g||(44 %)|
|Carbohydrates||220.52 g||(147 %)|
|Sugar added||155.94 g||(624 %)|
|Roughage||0.57 g||(2 %)|
|Vitamin A||683.01 mg||(85,376 %)|
|Vitamin D||4.99 μg||(25 %)|
|Vitamin E||8.31 mg||(69 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.96 mg||(87 %)|
|Niacin||3.73 mg||(31 %)|
|Vitamin B₆||0.14 mg||(10 %)|
|Folate||85.75 μg||(29 %)|
|Pantothenic acid||1.43 mg||(24 %)|
|Biotin||13.6 μg||(30 %)|
|Vitamin B₁₂||3.08 μg||(103 %)|
|Vitamin C||7.5 mg||(8 %)|
|Potassium||458.21 mg||(11 %)|
|Calcium||291.72 mg||(29 %)|
|Magnesium||20.91 mg||(7 %)|
|Iron||3.25 mg||(22 %)|
|Iodine||152.67 μg||(76 %)|
|Zinc||1.37 mg||(17 %)|
|Saturated fatty acids||26.87 g|
For the dough: Boil 250 ml (approximately 1 cup) of water, milk and butter. Combine flour and salt, reduce heat and stir into water mixture. Remove from heat and let cool. Stir in eggs, one by one, into dough until dough is smooth and glossy.
Preheat oven to 200°C (approximately 400°F).
Place teaspoon-sized mounds of dough on a baking sheet lined with parchment paper. Bake for about 20 minutes, until golden brown. Remove from oven and let cool.
For the cream: Slice vanilla pod and scrape out seeds. Boil milk, vanilla pod and seeds. Combine flour and cornstarch with 5-6 tablespoons of cold water. Quickly stir into hot milk, then remove from heat and let cool. Remove vanilla pod. Beat yolks and sugar until white and creamy. Stir into cream over low heat and do not boil. Remove from heat and stir in butter. Cover with parchment paper and let cool. Pour into a piping bag and pipe into baked dough balls.
For the caramel: Caramelize sugar over medium heat. Add 250 ml (approximately 1 cup) of water and lemon juice and simmer until golden brown. Remove from heat and place on a cold surface. Dip dough balls into caramel and let set on wax paper.
Serve once set.