8 Serves
150 Mins
5 g
43 g
22 g
Bake the puff pastry base until crisp and golden, then cool it on the baking sheet.
Ingredients, vitamins, and health benefits
Puff Pastry
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EgyptianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
86 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
105 mg / 4,700 mgSodium
80 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
0 g / 28 gSugar
37 g / 50 gSaturated Fat
11 g / 20 gCholesterol
193 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Pipe small choux puffs onto a baking sheet and bake until risen, golden, and dry inside.
Cook the pastry cream in a saucepan until thick, then cool it before filling the puffs.
Cook the sugar to amber caramel and use it to attach the puffs around the pastry base.
Whip the heavy cream, pipe it over the center, and serve once the caramel has set.
Choux Pastry
Pastry Cream
Sugar
Heavy Cream
Vitamin A
170 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
86 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
105 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
37 g / 50 gSaturated Fat
11 g / 20 gCholesterol
193 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g