Sweet Choux Buns

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Sweet choux buns
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
340
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie340 kcal(16 %)
Protein6.05 g(6 %)
Fat24.6 g(21 %)
Carbohydrates23.02 g(15 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A163.27 mg(20,409 %)
Vitamin D0.98 μg(5 %)
Vitamin E2.21 mg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.02 mg(1 %)
Folate34.53 μg(12 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C0.11 mg(0 %)
Potassium240.77 mg(6 %)
Calcium59.85 mg(6 %)
Magnesium71.04 mg(24 %)
Iron4.08 mg(27 %)
Iodine23.51 μg(12 %)
Zinc1.1 mg(14 %)
Saturated fatty acids14.25 g
Cholesterol92.61 mg

Ingredients

for
35
For the profiteroles
1 pinch salt
¼ cup butter
1 cup all-purpose flour
1 tablespoon Corn starch
1 teaspoon Baking powder
4 eggs
For the chocolate sauce
2 cups Dark chocolate (70% cocoa solids; chopped)
cup cream (30% fat)
How healthy are the main ingredients?
saltegg
Preparation

Kitchen utensils

1 Pot, 1 Can opener, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Lid

Preparation steps

1.
Preheat the oven to 200°C (180° fan) 400F, gas 6.
2.
For the profiteroles place 250 ml water in a large pan. Have the rest of the ingredients ready.
3.
Put the salt and butter into the water and bring to the boil. Mix the flour, cornflour, and baking powder together, and add them to the boiling water.
4.
Stir constantly over a medium heat until a large round ball of dough forms and a white film forms on the bottom of the pan.
5.
Put the dough in a bowl and allow to cool for 5 minutes. Using the dough hook of an electric hand mixer, add the eggs one at a time until well incorporated.
6.
Line a baking tray with greaseproof paper. Put the dough in a piping bag fitted with a large nozzle and pipe 30-35 balls – approximately 2.5 cm | 1" in size – onto the baking tray.
7.
Bake for 15-20 minutes. Remove and let cool.
8.
For the sauce: Place the chocolate in a bowl over a half-filled saucepan of gently simmering water and add the cream. Melt the chocolate while stirring. Let cool slightly. Serve warm or cool with the profiteroles.