Sugar-free Cream Puffs
Grab this amazing recipe to make sugar-free cream puffs. Filled with light, no sugar added whipped cream, they make a festive dessert without sacrificing taste. Small, simple changes in a classic recipe reward you with a delicious French dessert.
- Total Time: 1 hour, 30 minutes (plus freezing time)
- Yield: 12 1x
- Category: No-sugar-added Desserts
- Method: Baking
- Cuisine: French
- Diet: Low Calorie
Ingredients
Scale
For the choux pastry:
- 1/2 cup + 1/2 tablespoon (125 g) water
- 1 pinch of salt
- 2 oz. (60 g) unsalted butter
- 2/3 cup (80 g) all-purpose flour
- 1/2 cup (125 g) whole eggs
- 0.7 oz. (20 g) flaked almonds
For the egg wash:
- 1 small egg
For the whipped cream:
- 1 2/3 cups + 5 tablespoons (450 g) whipping cream
- 1 vanilla bean
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make choux pastry, preheat the oven to 355 F/180 C. Take parchment paper and, with a pencil, draw 12 circles of about 1/5 inches/4.5 cm in diameter. Then turn the paper over and place it on a baking sheet.
- Combine water, butter cut into small cubes, and salt in a medium saucepan. Bring to a boil. Once the butter is melted, remove the pan from the heat. Add all-purpose flour all at once, mixing with a wooden spoon until the mixture becomes smooth. Bring the preparation back to medium heat and cook the pastry until it pulls away from the sides of the saucepan (about 1 to 2 minutes).
- Transfer the pâte à choux (choux pastry dough) to a medium bowl or stand mixer bowl. Let it cool for 3 to 5 minutes. Beat eggs for an omelet. Using a hand whisk or a stand mixer, add eggs gradually into the dough, whisking well after each addition.
- Place the choux dough in a pastry bag fitted with Ateco plain pastry tip 809. Pipe 12 choux puffs of about 1/5 inches/4.5 cm diameter on the baking sheet covered with the parchment template. Using a pastry brush, brush each bun with the beaten egg. Sprinkle with flaked almonds and bake for 30-35 minutes without opening the oven. At the end of baking, poke each choux puff's side with the tip of a small knife, and bake for 4 to 5 minutes longer. Remove from the oven and let cool.
- To make the whipped cream, use an electric or a stand mixer to whisk whipping cream with the scraped vanilla seeds until firm.
- To assemble cream choux puffs, cut each puff in half horizontally with a serrated knife and place the tops onto parchment paper. Transfer the whipped cream to a pastry bag fitted with an open star pastry tip and pipe a rosette onto each puff's bases. Cover the puffs with the tops.
Notes
- Don't boil water for a long time before adding flour: if water evaporates, it will affect the balance of ingredients.
- If you do not have a pastry bag, use two teaspoons to form rounds of the dough onto the prepared baking sheet.
- Never open the oven door while baking choux puffs.
- While assembling the puffs, place 1 to 3 fresh raspberries in the center of the puffs if desired.
Nutrition
- Serving Size: 1 cream puff
- Calories: 200
- Sugar: 1 g
- Sodium: 41 mg
- Fat: 17.6 g
- Saturated Fat: 10.2 g
- Carbohydrates: 7.8 g
- Fiber: 0.9 g
- Protein: 3.7 g
- Cholesterol: 91 mg