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Profiteroles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.0766
Energy (kCal)1798.6
Carbohydrates (g)189.0223
Total fats (g)93.326
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the choux: in a large pot boil the water. | 2. Add all of the flour at once and stir it vigorously with a wooden spoon until it forms a ball. | 3. Take it off the stove. | 4. Add the yolks one at a time beating them in with a wooden spoon. | 5. Take spoonfuls (the size of a walnut) and drop onto a cookie sheet (do not shape or fix them after placement). | 6. Bake in a hot oven preheated to 400 for 30 minutes (until golden brown). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 cup 0.0 0.0 0.0 0.0
    butter 1/2 cup 684.0 31.428 21.372 57.6
    salt 1 pinch - - - -
    flour 1 cup 578.28 126.6054 9.401 2.2436
    flour 6 tablespoons 578.28 126.6054 9.401 2.2436
    cornflour 2 tablespoons - - - -
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    milk 2 1/2 cups 372.1 29.158 19.215 19.947
    butter 1 teaspoon 684.0 31.428 21.372 57.6

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



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