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Sugar-Free Cream Puffs

Garnished sugar-free cream puffs.
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5 from 4 reviews

Sugar-free cream puffs are light French choux pastry shells filled with no-sugar-added vanilla whipped cream. Small changes to the classic recipe give you a lighter, lower-sugar dessert with the same crisp, hollow puffs.

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

  1. To make choux pastry, preheat the oven to 355°F (180°C). Take parchment paper and, with a pencil, draw 12 circles about 1.5 inches (4.5 cm) in diameter. Then turn the paper over and place it on a baking sheet.
  2. 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. Return the mixture to medium heat and cook until it pulls away from the sides of the saucepan (about 1 to 2 minutes).
  3. 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 stand mixer, add eggs gradually into the dough, whisking well after each addition.
  4. Place the choux dough in a pastry bag fitted with Ateco plain pastry tip 809. Pipe 12 choux puffs, about 1.5 inches (4.5 cm) in diameter, onto 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.
  5. To make the whipped cream, use an electric or a stand mixer to whisk whipping cream with the scraped vanilla seeds until firm.
  6. 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

  1. Don't boil water for too long before adding flour; if the water evaporates, it will affect the balance of ingredients.
  2. If you don't have a pastry bag, use two teaspoons to form rounds of dough on the prepared baking sheet.
  3. Never open the oven door while baking choux puffs.
  4. While assembling the puffs, place 1 to 3 fresh raspberries in the center of the puffs if desired.

Nutrition

Find it online: https://www.bakinglikeachef.com/no-sugar-added-cream-choux-puffs/