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Choux Bun Dessert

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Choux Bun Dessert
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
607
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie607 kcal(29 %)
Protein8.58 g(9 %)
Fat49.46 g(43 %)
Carbohydrates32.06 g(21 %)
Sugar added3.44 g(14 %)
Roughage0 g(0 %)
Vitamin A402.58 mg(50,323 %)
Vitamin D1.68 μg(8 %)
Vitamin E3.55 mg(30 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.32 mg(29 %)
Niacin2.14 mg(18 %)
Vitamin B₆0.04 mg(3 %)
Folate49.51 μg(17 %)
Pantothenic acid0.45 mg(8 %)
Biotin0.77 μg(2 %)
Vitamin B₁₂0.81 μg(27 %)
Vitamin C0.27 mg(0 %)
Potassium309.4 mg(8 %)
Calcium62.85 mg(6 %)
Magnesium85.55 mg(29 %)
Iron4.84 mg(32 %)
Iodine35.73 μg(18 %)
Zinc1.38 mg(17 %)
Saturated fatty acids29.54 g
Cholesterol180.27 mg
Author of this recipe:

Ingredients

for
25
For the choux buns
½ cup
1 cup
1 cup
1 teaspoon
superfine caster sugar
½ teaspoon
4
eggs (beaten)
For the filling
1.333 cups
cream (48% fat)
½ teaspoon
1 tablespoon
For the chocolate sauce
1 ⅔ cups
plain Dark chocolate (75% cocoa solids, chopped)
¼ cup
3 tablespoons
cream (48% fat)
3 teaspoons

Preparation steps

1.
For the choux buns: preheat the oven to 200°C (180° fan) 400°F gas 6. Line 2 large baking trays with non-stick baking paper.
2.
Heat the butter and water in a pan, bring to a boil, then remove from the heat. Tip in the flour, sugar and salt, beating constantly, until the mixture leaves the sides of the pan and forms a ball.
3.
Beat in the eggs, one at a time, until well blended. Using two teaspoons, form the mixture into walnut-sized balls and place on the baking trays. Bake for 20-25 minutes until golden and puffed. Make an incision in the side of each profiterole to allow the steam to escape, then return to the oven for 1-2 minutes to dry out. Place onto a wire rack to cool completely.
4.
For the filling: whisk the cream, vanilla and icing sugar until thick. Spoon into a piping bag and pipe the cream into each profiterole, through the incision, and arrange on a serving dish.
5.
For the chocolate sauce: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir in the butter, golden syrup and cream. Pour the sauce over the profiteroles.