Profiterole, cream puff or choux à la crème – whichever the name, you got to love these soft, moist and light-as-air pieces of yummness. We make them without sugar and flour.
Ingredients for the pastry
125 ml heavy cream
200 ml water
90 g Organic Almond Flour Sukrin
60 g Coconut Flour Sukrin
20 g Psyllium Husk powder
20 g natural sweetener Sukrin
100 g butter
pinch of salt
1 egg white
150 ml heavy cream
1 tbs Sukrin Melis
100 g melted chocolate (80% cocoa)
15 g butter
Preheat the oven to 200 deg. C.
Put the water, cream, butter, salt and Sukrin in a large saucepan, and heat gently until the butter has melted. Remove from the heat and add the Psyllium husk powder, almond and coconut flour. Mix well to prevent the forming of the lumps.
Return to low heat and mix with a wooden spoon until the mixture forms a dough that leaves the side of the pan clean. Remove from the heat and let cool for a few minutes. Gradually add eggs (one at a time), beating well between each addition until the dough is smooth and glossy.
Line a large baking sheet with a parchment paper. Spoon the balls of dough (allow space for rising, approx 2 cm), glaze them with the egg white and bake for 20 minutes. Remove the profiteroles from the oven and quickly poke a hole in the bottom of each to let out the steam, then return to the oven for 5 mins. Cool on a wire rack.
While the pastry is cooling down, whip the cream and add vanilla and Sukrin. When the pastry is cooled, fill the piping bag with the cream and pipe in the filling until full. Put into the refrigerator for at least 30 minutes.
Chop the chocolate into small pieces and melt it with the butter using double boiler. Carefully spoon the melted chocolate over each filled profiterole and leave to set.