Profiteroles Stuffed with Herb Cream

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Profiteroles Stuffed with Herb Cream
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Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
698
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie698 cal.(33 %)
Protein21 g(21 %)
Fat56 g(48 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.1 μg(11 %)
Vitamin E5.7 mg(48 %)
Vitamin K24.8 μg(41 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.2 mg(14 %)
Folate79 μg(26 %)
Pantothenic acid1.3 mg(22 %)
Biotin22.8 μg(51 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C8 mg(8 %)
Potassium371 mg(9 %)
Calcium241 mg(24 %)
Magnesium45 mg(15 %)
Iron2.2 mg(15 %)
Iodine74 μg(37 %)
Zinc2 mg(25 %)
Saturated fatty acids28.7 g
Uric acid17 mg
Cholesterol332 mg
Complete sugar6 g

Ingredients

for
6
For the dough
150 grams Pastry flour
30 grams cornstarch
50 grams butter
6 eggs
For the filling
200 grams Double cream cheese (60-75% fat)
200 grams Mascarpone
200 grams Herb quark
125 grams Whipped cream
salt
white peppers
3 Tbsps Fresh herbs (finely chopped)
2 Tbsps lemon juice
4 Tbsps chopped Walnut
2 Tbsps grated Emmentaler cheese (Or Gouda))
How healthy are the main ingredients?
MascarponeWhipped creamWalnutEmmentaler cheeseeggsalt

Preparation steps

1.

For the pastry: combine flour with cornstarch. Combine butter with 250 ml (approximately 1 cups) of water, bring to a boil. Remove from heat, add flour mixture at once and stir well. Put pan back on the stove and heat dough so that a ball forms and dough leaves side of a pan. Remove dough to a bowl and cool slightly.

2.

Add eggs, one at a time, stirring vigorously, until smooth and shiny. Fill choux pastry into a piping bag with star tip and pipe finger-length pieces on a lined with baking paper baking sheet. Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Remove from oven and cut horizontally, let cool. 

3.

For the filling: combine whipping cream, mascarpone and quark. Add nuts, cheese and herbs. Season with lemon juice, salt and pepper. Beat cream until stiff and fold. Just before serving, fill puff pastries with cream cheese. Serve.