Filled Choux Buns
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
347
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 kcal | (17 %) | ||
| Protein | 5.94 g | (6 %) | ||
| Fat | 27.49 g | (24 %) | ||
| Carbohydrates | 19.62 g | (13 %) | ||
| Sugar added | 1.4 g | (6 %) | ||
| Roughage | 0.73 g | (2 %) |
more nutritional values
| Vitamin A | 330.51 mg | (41,314 %) | ||
| Vitamin D | 1.59 μg | (8 %) | ||
| Vitamin E | 3.14 mg | (26 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 49.09 μg | (16 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.69 μg | (23 %) | ||
| Vitamin C | 1.4 mg | (1 %) | ||
| Potassium | 56.41 mg | (1 %) | ||
| Calcium | 36.98 mg | (4 %) | ||
| Magnesium | 6.61 mg | (2 %) | ||
| Iron | 0.75 mg | (5 %) | ||
| Iodine | 34.91 μg | (17 %) | ||
| Zinc | 0.21 mg | (3 %) | ||
| Saturated fatty acids | 16.39 g | |||
| Cholesterol | 158.27 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
25
- For the choux buns
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1 teaspoon superfine caster sugar
- ½ teaspoon salt
- 4 eggs (beaten)
- For the filling
- 1.333 cups cream (48% fat)
- 1 tablespoon powdered sugar
- 2 cups canned Cherries (in syrup)
- To decorate
- powdered sugar
Preparation steps
1.
For the choux buns: heat 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 30-40 minutes until golden and puffed. Place the balls on a wire rack, then slice them in half, to allow the steam to escape.
4.
For the filling: whisk the cream and icing sugar until thick. Place a spoonful of cherries on the base of each profiterole and top with a spoonful of cream. Add the tops and sift over a little icing sugar.
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