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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 200C (390F). | 2. Sift the flour and salt together then in a large saucepan boil butter and the water. Remove from the heat then add the flour and salt and beat with a wooden spoon until well blended and smooth, return the pan to a low heat for around 2 minutes while beating continuously then remove from the heat. | 3. Beat the three eggs into the mixture, it will curdle at first but keep stirring until it is smooth and glossy. | 4. On a greased pan drop tbsp sized balls of the mixture and bake for 25 to 30 minutes. | 5. Whip the cream and then add the sugar, rind and Cointreu and beat for another minute. | 6. Using a piping gun poke a small hole in the top of the profiterole and fill each of them, Then pour melted chocolate over the hole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	3/4	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
egg	3			214.5	1.08	18.84	14.265
cream	1	cup		792.0	15.96	8.712	83.23200000000001
cointreau liqueur	3	tablespoons		-	-	-	-
orange zest	1			1.94	0.5	0.03	0.004
caster sugar	1	tablespoon		-	-	-	-
chocolate	50			822.1353	134.2348	29.2	20.4116

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.