8 Serves
104 Mins
Prepare the choux pastry dough and pipe small puffs onto a baking sheet using a piping bag with a round tip.
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Vitamin E
0 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
73 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
136 mg / 4,700 mgSodium
164 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
5 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Bake the choux puffs in the oven until golden and crisp.
Prepare the caramel by heating sugar in a saucepan until it reaches a deep amber color.
Dip the choux puffs into the caramel and assemble them onto the puff pastry base.
Whip the cream to create Chantilly cream and pipe it onto the center of the cake using a piping bag with a Saint-Honoré tip.
3
g50
g10
g
Danish