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6 Serves
77 Mins
28 g
52 g
16 g
Preheat your oven to 175°C and prepare a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Egg
Sugar
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 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
9 µg / 400 µgCalcium
61 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
447 mg / 4,700 mgSodium
465 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
1 g / 28 gSugar
41 g / 50 gSaturated Fat
10 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Using an electric mixer, beat the eggs and sugar until thick and pale, then gently fold in the flour to create the sponge batter.
Transfer the batter into a piping bag and pipe small domes onto the prepared baking sheet.
Bake the sponge domes in the oven until golden and firm to the touch, then remove and let them cool completely on a wire rack.
Whip the heavy cream with sugar until stiff peaks form, then fill the cooled sponge domes using a piping bag.
Dip the tops of the filled pastries into melted chocolate glaze and allow them to set before serving.
Flour
Whipping Cream
Chocolate Glaze
Vitamin A
178 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 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
9 µg / 400 µgCalcium
61 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
447 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
41 g / 50 gSaturated Fat
10 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
24
g5
g0
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
43 µg / 55 µgAlcohol
0 g