Chocolate and Coffee Choux Buns

0
Average: 0 (0 votes)
(0 votes)
Chocolate and Coffee Choux Buns
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
250
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie250 kcal(12 %)
Protein3.52 g(4 %)
Fat19.49 g(17 %)
Carbohydrates14.97 g(10 %)
Sugar added1.57 g(6 %)
Roughage0 g(0 %)
Vitamin A169.66 mg(21,208 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.07 mg(9 %)
Vitamin B₆0.02 mg(1 %)
Folate22.17 μg(7 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.45 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C0.16 mg(0 %)
Potassium119.31 mg(3 %)
Calcium29.2 mg(3 %)
Magnesium30.83 mg(10 %)
Iron1.8 mg(12 %)
Iodine14 μg(7 %)
Zinc0.52 mg(7 %)
Saturated fatty acids11.85 g
Cholesterol69.82 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
¾ cup
1 teaspoon
superfine caster sugar
cup
¼ cup
butter (diced)
2
large eggs (well beaten)
For the filling
2 tablespoons
1 tablespoon
hot water
1.333 cups
cream (48% fat)
2 tablespoons
For the chocolate sauce
cup
5 ounces
plain Dark chocolate (70% cocoa solids)
How healthy are the main ingredients?
egg

Preparation 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.