4 Serves
90 Mins
Prepare the choux pastry dough and pipe two sizes of buns onto a baking sheet using a piping bag.
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PalestinianVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
29 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
140 mg / 1,250 mgPotassium
253 mg / 4,700 mgSodium
437 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
46 g / 50 gSaturated Fat
10 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
101 gAlcohol
0 g
Bake the choux buns in the oven until golden and crisp, then allow them to cool completely.
Fill the cooled buns with prepared pastry cream and dip the tops in a smooth chocolate ganache.
Assemble the smaller bun on top of the larger bun and decorate with a ring of buttercream.
12
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Chinese
French