Nibbed Profiteroles
(0 votes)
(0 votes)
Health Score:
42 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
50
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 50 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 15 mg | (0 %) | ||
| Calcium | 3 mg | (0 %) | ||
| Magnesium | 1 mg | (0 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
Preparation steps
1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6 and sift the flour and salt onto a piece of greaseproof paper or foil.
2.
Put the butter and water in a pan and heat gently until the butter has melted, then bring to the boil. - Remove pan from the heat and tip all the flour into the hot liquid at once. Beat thoroughly with a wooden spoon. Continue beating until mixture is smooth and comes away from the sides of the pan forming a ball. Leave the mixture to cool for 1 – 2 minutes.
3.
Beat in the eggs a little at a time, adding just enough egg to give a soft piping consistency. Beat mixture thoroughly until very glossy.
4.
Pipe teaspoon sizes onto a greased baking tray. Sprinkle with nibbed sugar.
5.
Bake in the centre of the oven for approximately 15 minutes or until golden brown and crisp. Remove from the oven and pierce the buns immediately to release the steam.
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