Choux Bun Dessert
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
607
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 607 kcal | (29 %) | ||
| Protein | 8.58 g | (9 %) | ||
| Fat | 49.46 g | (43 %) | ||
| Carbohydrates | 32.06 g | (21 %) | ||
| Sugar added | 3.44 g | (14 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 402.58 mg | (50,323 %) | ||
| Vitamin D | 1.68 μg | (8 %) | ||
| Vitamin E | 3.55 mg | (30 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 2.14 mg | (18 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 49.51 μg | (17 %) | ||
| Pantothenic acid | 0.45 mg | (8 %) | ||
| Biotin | 0.77 μg | (2 %) | ||
| Vitamin B₁₂ | 0.81 μg | (27 %) | ||
| Vitamin C | 0.27 mg | (0 %) | ||
| Potassium | 309.4 mg | (8 %) | ||
| Calcium | 62.85 mg | (6 %) | ||
| Magnesium | 85.55 mg | (29 %) | ||
| Iron | 4.84 mg | (32 %) | ||
| Iodine | 35.73 μg | (18 %) | ||
| Zinc | 1.38 mg | (17 %) | ||
| Saturated fatty acids | 29.54 g | |||
| Cholesterol | 180.27 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
- ¼ cup
- 3 tablespoons
cream (48% fat)
- 3 teaspoons
light corn syrup
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.
