Mixing in a handful of FITNESSE® cereal flakes will add an extra crispiness to your chouquettes. Then simply dip in melted chocolate… for a moment of pure decadence!
- Preparation Time
- 10 min
- Cooking Time
- 25 min
- Cooling Time
- Skill Level
- Serving Size
- 900 ml semi-skimmed milk
- 50 g butter
- 15 g powdered sugar
- 1 pinch salt
- 100 g flour
- 3 eggs
- FITNESSE® cereals
- Preheat oven to 180°C
- Pour milk and 90 ml water in a saucepan.
- Add butter, sugar, and salt and bring to a boil.
- Lower heat, add flour and mix vigorously. Remove from heat when the batter forms a ball and doesn’t stick to the side of the pan.
- Add the eggs one by one. Make sure each egg is well mixed before adding the next one.
- The batter should be smooth, shiny and a little soft, without being liquid. Put the batter in a pastry bag with a small tip.
- Squeeze small portions onto a sheet pan.
- Crush the cereal with your hands and sprinkle them over the chouquettes.
- Bake for 20-25 minutes.
- Once they are nicely browned, turn off the oven. Leave them in the oven with the door slightly open for a few minutes.
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As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Not yet, but we will keep listening and responding to people’s needs.
The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrients density, it’s also important for the portion size to suit the average cereal bowl. Some types of breakfast cereals, such as mueslis or granolas, are denser than traditional flakes; so a 30 g serving could look tiny and unrealistic in a bowl – that's why we use 45 g as a reference. These different serving sizes have been defined by the European cereals trade association and consistently applied by all industry members in Europe.
No. Even though some foods made with whole grain have a high GI, you can still benefit by including them in a healthy, balanced diet. Eating lots of whole grain can be good for the heart, even if the GI of the food is high. The whole population can benefit from eating more whole grain; the effect of low GI foods is still not clear.