Pastry, choux, raw

By March 28, 2014

Pastry, choux, raw

Uncooked batter-type pastry used to prepare cream-puff shells, eclair cases and profiterole shells. Ingredients include commercial shortening, wheat flour, whole egg and salt.

Fatty acids were derived from 1 individual sample of profiteroles purchased in WA in 2009 (2008 TFA program). Remaining data was prepared for AUSNUT 1999, based on a recipe of commercial shortening (50 g), plain flour (100 g), whole egg (96 g EP), salt (1.25 g) and water (150 mL).
Cereals and Cereal Products
 
Name Value (g)
Dietry Fibre 1
Energy
Omega-6 1.42
Omega-3 0.02
Protein 0.02
Total Fat 12.9
Total Fructose
 
Name Value (g)
Fructose
Glucose
Sucrose
Maltose
Lactose
 
Cereals and Cereal Products
 
Pastries, Pies and Tarts
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