Chocolate and Coffee Choux Buns
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 kcal | (12 %) | ||
| Protein | 3.52 g | (4 %) | ||
| Fat | 19.49 g | (17 %) | ||
| Carbohydrates | 14.97 g | (10 %) | ||
| Sugar added | 1.57 g | (6 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 169.66 mg | (21,208 %) | ||
| Vitamin D | 0.76 μg | (4 %) | ||
| Vitamin E | 1.28 mg | (11 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.07 mg | (9 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 22.17 μg | (7 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 0.45 μg | (1 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 0.16 mg | (0 %) | ||
| Potassium | 119.31 mg | (3 %) | ||
| Calcium | 29.2 mg | (3 %) | ||
| Magnesium | 30.83 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.52 mg | (7 %) | ||
| Saturated fatty acids | 11.85 g | |||
| Cholesterol | 69.82 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ¾ cup
- 1 teaspoon
superfine caster sugar
- ⅔ cup
- ¼ cup
butter (diced)
- 2
- For the filling
- 2 tablespoons
Instant Coffee powder
- 1 tablespoon
hot water
- 1.333 cups
cream (48% fat)
- 2 tablespoons
- For the chocolate sauce
- ⅜ cup
- 5 ounces
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper and dampen the paper with cold water.
2.
Sift the flour onto a square of baking paper and add the sugar.
3.
Put the water in a pan with the butter over a medium heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes to a boil, turn off the heat immediately.
4.
Tip in the flour and sugar all at once, beating the mixture vigorously with a wooden spoon. Beat until the mixture forms a smooth ball that leaves the sides of the pan clean.
5.
Gradually beat in the eggs, a little at a time, mixing in each addition thoroughly before adding the next, until a smooth, glossy paste. Spoon the mixture into a piping bag.
6.
Pipe 10-12 rounds on the baking tray and bake for 20-25 minutes until brown and puffy. Immediately pierce the side of each bun and return to the oven for a further 2-3 minutes to crisp up, then cool on a wire rack.
7.
Cut the cakes in half horizontally through the centre.
8.
For the filling: dissolve the coffee in the hot water.
9.
Whisk the cream and icing sugar until thick, then whisk in the coffee until smooth.
10.
Spoon into a piping bag and pipe onto the cake bases. Replace the cake tops and place on serving plates.
11.
For the chocolate sauce: put half the water in a pan and bring to a boil. Add a few chocolate pieces to the boiling water and stir until the chocolate melts. Add more water and chocolate bit by bit, until the sauce reaches the desired consistency. Whisk constantly over a low heat until smooth.
12.
Spoon the sauce over the cakes.
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