Choux Buns Filled with Truffle Cream

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Choux Buns Filled with Truffle Cream
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Health Score:
5,0 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
602
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie602 kcal(29 %)
Protein4.24 g(4 %)
Fat31.14 g(27 %)
Carbohydrates78.66 g(52 %)
Sugar added62.88 g(252 %)
Roughage1.2 g(4 %)
Vitamin A237.07 mg(29,634 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.19 mg(18 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.04 mg(9 %)
Vitamin B₆0.04 mg(3 %)
Folate29.36 μg(10 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.37 μg(1 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C4.75 mg(5 %)
Potassium174.77 mg(4 %)
Calcium25.47 mg(3 %)
Magnesium40.3 mg(13 %)
Iron2.28 mg(15 %)
Iodine15 μg(8 %)
Zinc0.67 mg(8 %)
Saturated fatty acids18.19 g
Cholesterol105.24 mg

Ingredients

for
8
For the choux pastry
¼ cup butter (diced)
cup cold water
½ cup all-purpose flour
2 large eggs (beaten)
For the syrup
4 Earl Grey Tea bag
¾ cup superfine caster sugar
1 tablespoon lemon juice
For the filling
cup plain Dark chocolate (chopped)
¾ cup butter (softened)
3 cups powdered sugar
milk (to loosen)
For the topping
1 cup fresh Raspberries
2 tablespoons finely chopped Pistachio
How healthy are the main ingredients?
RaspberryPistachioegg

Preparation steps

1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6. Put the butter and water into a pan. Heat gently until the butter has melted. Increase the heat and bring to the boil. Turn off the heat and add the flour all in one go. Beat vigorously until the mixture forms a smooth ball. Beat in the eggs a little at a time until the paste is smooth and glossy. Place rough spoonfuls of the choux pastry on a non-stick baking tray. Bake for 20–25 minutes until golden brown and puffy. Pierce the side of each one with a skewer and put back in the oven for 2–3 minutes to dry. Cool on a wire rack.
2.
To make the syrup infuse the tea bags in 250ml boiling water for 5 minutes. Discard the tea bags. Put the tea, and sugar into a pan and stir over a low heat until the sugar has dissolved. Boil for 5–6 minutes until the mixture thickens. Stir in the lemon juice. Cool.
3.
To make the filling melt the chocolate in a bowl over a pan of hot, but not boiling water. Once melted remove from the heat and allow to cool. Beat the butter and icing sugar together. Add the cooled melted chocolate and beat well. Add a little milk if the mixture is too stiff for piping. Put the mixture into a piping bag fitted with a small star nozzle.
4.
To assemble the tortes split the choux buns horizontally about 2/3rd of the way up. Pipe the butter cream in each one and replace the lids. Place the tortes on serving plates. Top each one with a few raspberries and drizzle over a little of the Earl Grey syrup. Scatter over the chopped pistachios and serve.