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    You are in: Home / Australian / Choux Pastry- for Profiteroles, Cream Puffs or Eclairs Recipe
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    Choux Pastry- for Profiteroles, Cream Puffs or Eclairs

    Average Rating:

    5 Total Reviews

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    • on July 23, 2009

      Very good! Easy to make, freezes well, plus fun to eat. For Americans, bake at 425 degrees Fahrenheit for first stage, and 390 degrees Fahrenheit for second stage. Thanks **Jubes** for sharing.

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    • on January 21, 2008

      I've made choux pastry before and was indifferent with the result. These were perfect!!!! The combination of ingredients is just right. I got 12 egg sized profiteroles from the recipe. I have frozen 1/2 to use for future and I will be following the tips for crisping up. Thanks for a very successful recipe **Jubes**

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    • on August 16, 2009

      I've always wanted to make eclairs. This was so easy that I now have a signature dessert.

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    • on July 30, 2008

      My husband is very picky, especially as he is allergic to chocolate. I made these, filled with cream and topped with white chocolate. He loved it. A perfect choux pastry recipe.

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    • on July 14, 2009

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    Nutritional Facts for Choux Pastry- for Profiteroles, Cream Puffs or Eclairs

    Serving Size: 1 (104 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 179.4
     
    Calories from Fat 92
    51%
    Total Fat 10.2 g
    15%
    Saturated Fat 5.6 g
    28%
    Cholesterol 113.3 mg
    37%
    Sodium 104.9 mg
    4%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.1 g
    0%
    Protein 5.3 g
    10%

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