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12 Serves
97 Mins
14 g
13 g
0 g
Preheat your oven to 200°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Salt
Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
BelgianVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
15 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
19 mg / 1,250 mgPotassium
191 mg / 4,700 mgSodium
263 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
0 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a saucepan, bring water, butter, and a pinch of salt to a boil, then stir in the flour until a smooth dough forms.
Remove from heat and beat in the eggs one by one until the dough is glossy and smooth.
Pipe the dough onto the prepared baking sheet and bake until golden brown and puffed, then transfer to a wire rack to cool completely.
Whisk the Ashta clotted cream with a touch of sugar and rose water in a mixing bowl until light and fluffy.
Slice the cooled puffs open and fill each with the prepared Ashta cream before serving.
Rose Water
Egg
Ashta (Clotted Cream)
Sugar
Vitamin A
2 µg / 900 µgVitamin C
0 mg / 90 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
15 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
19 mg / 1,250 mgPotassium
191 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8
g24
g45
g
AmericanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g