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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove. | 2. Stir in the sifted flour. Add the flour all at once. Beat until smoth. | 3. Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball. | 4. Allow the mixture to cool slightly. | 5. Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture. | 6. Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles. | 7. Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp. | 8. Turn the oven off. | 9. Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
water	1 1/4	1/4		0.0	0.0	0.0	0.0
flour	1	cup	sifted	364.56	26.8128	31.7604	17.346
egg	3			214.5	1.08	18.84	14.265

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