6 Serves
102 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
2 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
57 µg / 400 µgCalcium
84 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
139 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
85 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
15 g / 20 gCholesterol
192 mg / 300 mgCaffeine
5 mgNet Carbs
20 gAlcohol
0 g
In a saucepan, combine water, milk, butter, and sugar. Bring to a boil, then remove from heat and stir in the flour until a smooth ball forms.
Beat in the eggs one at a time until the dough is smooth and glossy.
Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet.
Bake for 25-30 minutes until golden brown and crisp, then remove from the oven and let cool completely on a wire rack.
Prepare the chocolate sauce by melting chocolate with heavy cream in a double boiler until smooth.
Slice the cooled puffs in half, fill with whipped cream, and drizzle with the warm chocolate sauce before serving.
19
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Chinese
French