Cream-filled Pastries

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Cream-filled Pastries
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Health Score:
4,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
73
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie73 kcal(3 %)
Protein1.15 g(1 %)
Fat6.08 g(5 %)
Carbohydrates3.39 g(2 %)
Sugar added1.2 g(5 %)
Roughage0 g(0 %)
Vitamin A72.51 mg(9,064 %)
Vitamin D0.33 μg(2 %)
Vitamin E0.51 mg(4 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.14 mg(1 %)
Vitamin B₆0 mg(0 %)
Folate3.38 μg(1 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C0.07 mg(0 %)
Potassium11.59 mg(0 %)
Calcium8.77 mg(1 %)
Magnesium0.91 mg(0 %)
Iron0.18 mg(1 %)
Iodine6 μg(3 %)
Zinc0.03 mg(0 %)
Saturated fatty acids3.73 g
Cholesterol29.77 mg

Ingredients

for
28
For the pastry
½ cup Bread flour
1 teaspoon superfine caster sugar
cup cold water
¼ cup butter (cubed)
2 large eggs (beaten)
For the filling
1.333 cups double cream
¼ cup powdered sugar
1 teaspoon vanilla extract
How healthy are the main ingredients?
egg

Preparation steps

1.
Preheat oven to 200°C | 400F | gas 6.
2.
Crease a piece of baking parchment in half across the diagonal and open out again. Sift the flour onto the paper, add the sugar and fold into the crease to hold it. This is to enable you to get the flour into the water quickly.
3.
Pour the water into the pan with the butter and heat gently until the butter melts, stirring occasionally.
4.
As it comes to the boil, remove from the heat and tip the flour in quickly. Beating vigorously with a wooden spoon or electric whisk until the mixture comes away from the sides of the pan to form a smooth ball.
5.
Beat in the eggs a little at a time, mixing well, until you have a smooth glossy pastry dough.
6.
Grease a baking sheet and quickly run under the tap to create moisture in the oven to help the buns rise. Place teaspoons of the mixture at 1 inch intervals.
7.
Bake in the oven for 10 minutes then increase to 220°C | 425F | gas 7 and bake for a further 15 minutes until golden-brown.
8.
Allow to cool on a wire rack. Whisk the cream with the sugar and vanilla extract to soft peak.
9.
When completely cool, cut the top third off the choux buns and pipe or spoon the cream inside. Place the ‘hats’ back on and serve.