Swedish Pastry Cream Puffs

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Swedish Pastry Cream Puffs
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Health Score:
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
1015
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,015 kcal(48 %)
Protein23.07 g(24 %)
Fat48.88 g(42 %)
Carbohydrates129.95 g(87 %)
Sugar added19.96 g(80 %)
Roughage8.78 g(29 %)
Vitamin A412.45 mg(51,556 %)
Vitamin D1.49 μg(7 %)
Vitamin E2.82 mg(24 %)
Vitamin B₁0.68 mg(68 %)
Vitamin B₂0.55 mg(50 %)
Niacin8.37 mg(70 %)
Vitamin B₆0.36 mg(26 %)
Folate71.1 μg(24 %)
Pantothenic acid0.97 mg(16 %)
Biotin5.17 μg(11 %)
Vitamin B₁₂0.68 μg(23 %)
Vitamin C0.51 mg(1 %)
Potassium600.28 mg(15 %)
Calcium198.14 mg(20 %)
Magnesium126.73 mg(42 %)
Iron4.98 mg(33 %)
Iodine35.2 μg(18 %)
Zinc2.73 mg(34 %)
Saturated fatty acids26.4 g
Cholesterol167.78 mg

Ingredients

for
12
For the pastry
300 grams
200 grams
1 cube
fresh Yeast (42 grams)
80 grams
200 milliliters
lukewarm Milk
1
100 grams
1 pinch
1 pinch
ground Cinnamon
1 pinch
ground Cardamom
Pastry flour (to dust work surface)
For the filling
80 grams
250 milliliters
For dusting

Preparation steps

1.

For the pasrty, mix flours in a bowl and make a well in the center. Crumble yeast and mix with 1 tablespoon sugar and 4 tablespoons warm milk. Add yeast mixture to well in flour and sprinkle with a little flour from the edge. Cover bowl and let stand in a warm place about 15 minutes. Add remaining sugar, remaining warm milk, egg, butter, salt, cinnamon and cardamom to flour mixture and knead to a smooth dough that detaches from edge of bowl. Continue kneading dough vigorously on a floured surface, cover and let rise about 45 minutes.

2.

Preheat oven to 200°C (approximately 400°F).

3.

Divide dough into 12 small balls. Set dough balls on a baking sheet lined with parchment paper and bake until golden brown, about 25 minutes. Remove pastries from oven and let cool.

4.

For the filling, crumble marzipan and mix with 50 ml (approximately 1/4 cup) cream. Whip remaining cream until stiff and fold in marzipan mixture. Place filling into a piping bag with a star tip.

5.

Cut pastries in half lengthwise and pipe filling onto bottom halves. Replace top pastry halves and dust with powdered sugar to serve.