Filled Choux Buns

Name: Filled Choux Buns
Total time: 1 h
Yield: 25
Ingredients: 0.5 cup unsalted butter; 1 cup water; 1 cup All purpose flour; 1 teaspoon superfine caster sugar; 0.5 teaspoon salt; 4 eggs (beaten); 1.333 cups cream (48% fat); 1 tablespoon powdered sugar; 2 cups canned Cherries (in syrup); powdered sugar

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Health Score:

5,9 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Calories:

347

calories

Calories

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Nutritional values

1 piece contains
(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 %)

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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

pieces (profiteroles)

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

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Preparation steps

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.

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.

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.

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.