Orange Cream Puffs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 66 mg | (2 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough
- 250 milliliters water
- salt
- 100 grams butter
- 150 grams Pastry flour
- 4 eggs
- Fat (for greasing)
- Pastry flour (for dusting)
- For the filling
- 2 sheets clear gelatin
- 400 milliliters milk
- 1 packet vanilla pudding mix
- 2 Tbsps sugar
- 4 Tbsps Orange liqueur
- 100 milliliters Whipped cream
- 150 grams powdered sugar
- sprinkle
Preparation steps
For the dough: Boil water, salt and butter in a pot. Add flour and stir until a large lump forms. Put dough into a bowl and stir in eggs, one at a time. Grease a pan with butter and dust with flour.
Pour batter into a piping bag with a large tip. Pipe puffs onto a baking sheet lined with parchment paper. Bake in an oven preheated to 175-200°C (approximately 350-400°F) for 35-40 minutes.
Remove and let puffs cool on a wire rack.
For the filling: Soak gelatin in cold water. Combine 6 tablespoons of milk and pudding powder. Boil remaining milk and sugar. Stir in pudding powder mixture and bring to a boil. Dissolve gelatin in pudding, stirring constantly. Cover pudding with plastic wrap and let cool.
Stir pudding vigorously, add 2 tablespoons Cointreau. Beat cream until stiff and fold into pudding.
Pour filling into a piping bag with a long tip and pipe into puffs. Chill for 1 hour.
Combine powdered sugar with remaining Cointreau. Drizzle onto puffs and top with sprinkles. Let set and serve.
