Print
bookmark_border
Copy URL
Pinterest
star
Rate
chat_bubble
Comment

Making Choux Puffs

0
Average: 0 (0 votes)
(0 votes)
Making Choux Puffs
91
calories
Calories
0
Print
moderate
Difficulty
35 min.
Preparation
Nutritions
1 piece contains
Fat6.1 g
Saturated Fat Acids3.43 g
Protein2.56 g
Roughage0 g
Sugar added0.47 g
Calorie91
Carbohydrates/g6.19
Cholesterol/mg52.46
Vitamin A/mg77.36
Vitamin D/μg0.44
Vitamin E/mg1.26
Vitamin B₁/mg0.07
Vitamin B₂/mg0.08
Niacin/mg0.01
Vitamin B₆/mg0
Folate/μg9.08
Pantothenic acid/mg0.01
Vitamin B₁₂/μg0.29
Vitamin C/mg0
Potassium/mg1.52
Calcium/mg3.75
Magnesium/mg0.3
Iron/mg0.53
Iodine/μg13.33
Zinc/mg0.01
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 9 pieces (buns)
½ cup
1 teaspoon
cup
¼ cup
butter (diced)
2
large eggs (well beaten)
print shopping list

Preparation

Preparation steps

Step 1/7
Heat the oven to 200C,400F, gas 6. Line a baking tray with non-stick baking paper and dampen the paper with cold water. This creates steam which helps the bun to rise more.
Step 2/7
Sift the flour onto a square of baking paper and add the sugar.
Step 3/7
Put the water in a pan with the butter over a medium heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes to a boil, turn off the heat immediately, as too much boiling will evaporate some of the water.
Step 4/7
Tip in the flour and sugar all at once, while beating the mixture vigorously with a wooden spoon. Beat until the mixture forms a smooth ball of paste that leaves the sides of the pan clean.
Step 5/7
Gradually beat in the eggs, a little at a time, mixing in each addition thoroughly before adding the next, until a smooth, glossy paste. Spoon the mixture into a piping bag.
Step 6/7
Pipe the choux pastry onto the baking tray and bake for 20-25 minutes until brown and puffy. Pierce the side of each bun and return to the oven for a further 2-3 minutes to crisp up, then cool on a wire rack.
Step 7/7
The buns can be split horizontally and filled with whipped cream, mousse, seasonal fruits, etc. and lightly dusted with icing sugar. It's best not to fill them until about an hour before serving.

Post the first comment