Party Profiteroles
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(0 votes)
Health Score:
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
191
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 191 kcal | (9 %) | ||
| Protein | 3.05 g | (3 %) | ||
| Fat | 14.83 g | (13 %) | ||
| Carbohydrates | 11.71 g | (8 %) | ||
| Sugar added | 1.22 g | (5 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 142.27 mg | (17,784 %) | ||
| Vitamin D | 0.65 μg | (3 %) | ||
| Vitamin E | 1.22 mg | (10 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 0.32 mg | (3 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 8.27 μg | (3 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Biotin | 0.28 μg | (1 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0.17 mg | (0 %) | ||
| Potassium | 47.46 mg | (1 %) | ||
| Calcium | 34.46 mg | (3 %) | ||
| Magnesium | 2.65 mg | (1 %) | ||
| Iron | 0.44 mg | (3 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.12 mg | (2 %) | ||
| Saturated fatty acids | 9.02 g | |||
| Cholesterol | 63.93 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
12
- Ingredients
- ¼ cup
butter (cubed)
- ½ cup
- 2
- To decorate
- 1 cup
double cream
- 2 tablespoons
- ½ teaspoon
- ⅔ 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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