print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Making Choux Puffs

0
Average: 0 (0 votes)
(0 votes)
Making Choux Puffs
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
91
calories
Calories
0
Print

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie91 kcal(4 %)
Protein2.56 g(3 %)
Fat6.1 g(5 %)
Carbohydrates6.19 g(4 %)
Sugar added0.47 g(2 %)
Roughage0 g(0 %)
Vitamin A77.36 mg(9,670 %)
Vitamin D0.44 μg(2 %)
Vitamin E1.26 mg(11 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.01 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate9.08 μg(3 %)
Pantothenic acid0.01 mg(0 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C0 mg(0 %)
Potassium1.52 mg(0 %)
Calcium3.75 mg(0 %)
Magnesium0.3 mg(0 %)
Iron0.53 mg(4 %)
Iodine13.33 μg(7 %)
Zinc0.01 mg(0 %)
Saturated fatty acids3.43 g
Cholesterol52.46 mg
Author of this recipe:

Ingredients

for
9
Ingredients
½ cup
1 teaspoon
cup
¼ cup
butter (diced)
2
large eggs (well beaten)

Preparation steps

1.
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.
2.
Sift the flour onto a square of baking paper and add the sugar.
3.
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.
4.
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.
5.
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.
6.
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.
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.