Party Profiteroles

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Party Profiteroles
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Health Score:
Health Score
5,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
191
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie191 kcal(9 %)
Protein3.05 g(3 %)
Fat14.83 g(13 %)
Carbohydrates11.71 g(8 %)
Sugar added1.22 g(5 %)
Roughage0 g(0 %)
Vitamin A142.27 mg(17,784 %)
Vitamin D0.65 μg(3 %)
Vitamin E1.22 mg(10 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.12 mg(11 %)
Niacin0.32 mg(3 %)
Vitamin B₆0.01 mg(1 %)
Folate8.27 μg(3 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.28 μg(1 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C0.17 mg(0 %)
Potassium47.46 mg(1 %)
Calcium34.46 mg(3 %)
Magnesium2.65 mg(1 %)
Iron0.44 mg(3 %)
Iodine13 μg(7 %)
Zinc0.12 mg(2 %)
Saturated fatty acids9.02 g
Cholesterol63.93 mg
Author of this recipe:

Ingredients

for
12
Ingredients
¼ cup
butter (cubed)
½ cup
white Bread flour (sieved)
2
large eggs (beaten)
To decorate
1 cup
double cream
2 tablespoons
½ teaspoon
cup
white chocolate (chopped)

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6. Oil and line a large baking tray with greaseproof paper, then spray it with a little water.
2.
Put the butter in a saucepan with 150 ml cold water and heat until the butter melts and the water starts to boil. Turn off the heat and immediately beat in the flour with a wooden spoon. Continue to beat the mixture until it forms a smooth ball of pastry and leaves the sides of the saucepan clean.
3.
Stir in the beaten egg a little at a time until you have a glossy paste. Spoon the pastry into a piping bag fitted with a large plain nozzle and pipe 5 cm | 2" buns onto the prepared baking tray.
4.
Bake for 10 minutes, then increase the heat to 220°C (200 fan) | 425°F | gas 7 and bake for another 10 minutes.
5.
Transfer the choux buns to a wire rack and make a small hole in the underneath of each one with a skewer so the steam can escape. Leave to cool completely.
6.
Whip the cream with the icing sugar and vanilla until thick. Spoon the cream into a piping bag fitted with a large plain nozzle and fill the choux buns through the steam hole.
7.
Melt the chocolate in a microwave or bain marie and spoon on top of the choux buns. Top with sweets.
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