8 Serves
91 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
56 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
113 mg / 1,250 mgPotassium
128 mg / 4,700 mgSodium
151 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
9 g / 20 gCholesterol
126 mg / 300 mgCaffeine
5 mgNet Carbs
28 gAlcohol
0 g
In a saucepan, bring water, butter, and a pinch of salt to a boil. Remove from heat and stir in flour until a ball forms.
Beat in eggs one at a time until the dough is smooth and glossy. Transfer to a piping bag.
Pipe the dough into long strips onto the baking sheet and bake until golden brown and crisp.
Prepare the pastry cream by whisking milk, sugar, and vanilla over heat until thickened, then let it cool.
Fill the cooled pastry shells with the cream and dip the tops into melted chocolate.
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Chinese
French