Pastry

Pastry

Eclairs, custard-filled with chocolate glaze, prepared from recipe

13.1%
262 kcal

Energy

22.4%
15.7 g

Fat

20.6%
4.1 g

Saturates

7.3%
6.6 g

Sugar

14%
0.8 g

Salt

carbs
37%
fat
53%
protein
10%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 262 (1096 kJ)
13%
from Carbohydrate 97 (405 kJ)
from Fat 141 (592 kJ)
from Protein 26 (107 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 24.2 g
9%
Dietary Fiber 0.6 g
2%
Starch ~
Sugars 6.6 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 15.7 g
22%
Saturated Fat 4.1 g
21%
Butyric Acid 37.0 mg
Caproic Acid 22.0 mg
Caprylic Acid 13.0 mg
Capric Acid 29.0 mg
Lauric Acid 33.0 mg
Tridecylic Acid ~
Myristic Acid 152.0 mg
Pentadecanoic Acid ~
Palmitic Acid 2,445.0 mg
Margaric Acid ~
Stearic Acid 1,358.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 6.5 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 112.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 6,353.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 8.0 mg
Erucic Acid 1.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 3.9 g
Linoleic Acid 3,717.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 178.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 41.0 mg
20:4 n-6 ~
Timnodonic Acid 1.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 11.0 mg
Trans Fat ~
Omega-3 Fatty Acids 178.0 mg
Omega-6 Fatty Acids 3,717.0 mg
Sterols % Daily Value
Cholesterol 127.0 mg
42%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 6.4 g
13%
Essential Aminos
Histidine 152.0 mg
18%
Isoleucine 324.0 mg
28%
Leucine 532.0 mg
21%
Lysine 392.0 mg
17%
Methionine 169.0 mg
15%
Phenylalanine 328.0 mg
17%
Threonine 271.0 mg
23%
Tryptophan 80.0 mg
27%
Valine 365.0 mg
25%
Non-essential Aminos
Alanine 294.0 mg
Arginine 325.0 mg
Aspartic Acid 527.0 mg
Cystine 127.0 mg
Glutamic Acid 1,223.0 mg
Glycine 204.0 mg
Proline 431.0 mg
Serine 411.0 mg
Tyrosine 253.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 52.4 g
Ash 1.3 g
Caffiene 2.0 mg
Theobromine 14.0 mg
Vitamins % Daily Value
Betaine ~
Choline 79.6 mg
Vitamin A 828 IU
17%
Vitamin B1 (thiamine) 0.1 mg
8%
Vitamin B2 (riboflavin) 0.3 mg
16%
Vitamin B3 (niacin) 0.8 mg
4%
Vitamin B5 (pantothenic acid) 0.5 mg
5%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 43 mcg
11%
Vitamin B12 (cobalamin) 0 mcg
6%
Vitamin C 0.3 mg
1%
Vitamin D 38 IU
10%
Vitamin E 3 IU
10%
Vitamin K 18 mcg
22%
Minerals % Daily Value
Calcium 63.0 mg
6%
Copper 0.1 mg
3%
Fluoride ~
Iron 1.2 mg
7%
Magnesium 15.0 mg
4%
Manganese 0.1 mg
6%
Phosphorus 107.0 mg
11%
Potassium 117.0 mg
3%
Sodium 337.0 mg
14%
Zinc 0.6 mg
4%
Pastry

About Pastry

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called "pastries." Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thin and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties. Read More

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called "pastries." Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thin and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.