Hey there bumblebees,
the other day – well last weekend we had friends over at our house. And as I love to bake especially for dear friends I made some cake and well cream puffs. Ands I must say these were amazing – and gone after 10 minutes. The recipe is a mixture of a recipe from Trine Hahnemanns book about scandinavian baking
I love the puffyness and that they are just small little sweeties to enjoy apart from the cakes. also they look so pretty on a nice coffee table!
Low fructose and lactose free cream puffs (makes 17)
Ingredients:
Choux:
- 50 grams of butter or lactosefree alternative, like margarine
- 100 ml of water
- 50 grams of spelt flour (630)
- 1 tblsp dextrose or other sugar substitute
- A pinch of salt
- A pinch of vanilla powder ( I get organic vanilla or scrape out half of a vanilla bean)
- 1 egg
Cream filling:
- 200 ml of lactosefree cream
- 200 grams of lactosefree mascarpone
- 2 tblsp of dextrose
- 2 tblsp of homemade raspberry purée*
Instructions:
- Make the raspberry purée ahead and let it cool (recipe in the bottom)
- In a medium saucepan melt butter and water on medium heat. Then turn the heat up and bring it to a boil.
- Once it has boiled for max. a minute take the saucepan of the stove. Sieve flour, sugar, salt and vanilla (vanilla is just my sin of this recipe, it´s optional) and add it to the water and butter mixture.
- With a wooden spoon stir it on the stove until the dough comes of the saucepan clean.
- Let the dough cool down for about 10 minutes. Then stir in the egg until dough ist shiny.
- Using a piping bag with a 1 cm round tip – I actually just cut it open as big as it should – pipe the dough on to a lined griddle leaving about 1 inch or 2 cm space between them.
- Bake at 190°C (375°F) for about 20-25 mins or take them out as soon as they turn golden. In our oven it took around 16 mins.
- Immediately after taking the puffs out of the oven prick a hole in each little choux using a pointy knife so the hot air can get out.
- Let them cool for about 20-30 mins.
- While the puffs cool down whip the cream until stiff.
- Stir the mascarpone in a seperate bowl until it gets a bit creamier and add in as much raspberry-purèe as wanted. I think I added around 5 tablespoons. Be careful not to add to much, otherwise the cream gets to runny.
- Carefully fold the whipped cream in the mascarpone and add vanilla and sugar until you like it.
- After the puffs have cooled, pipe the cream into the holes you made with a thin nozzle. Be carefull not to overfill them, otherwise they will pop open.
- Serve topped with some powdered sugar, dextrose or spinkle white chocolate on top. Enjoy!
Raspberry purèe
* For raspberry puree use 200 gramms of fresh or frozen raspberrys. Place them in medium saucepan over medium to high heat with a bit of water, 2 Tablespoons of dextrose, 2 tablespoons of rice syrup, a bit of vanilla and a tablespoon of rose water. Cook to a boil and puree it. Then use a sieve and a big spoon to get a seedless purree. Very nice for a cake sauce or on bread with cream cheese.
I actually made eclairs with the same dough on new years eve already and covered them in chocolate, topped with fresh raspberries, but I actually made the cream according to the recipe and must say, I didn´t like the raspberry pieces in the cream and the chocolate became pretty hard, which made it a bit difficult to eat. Though they were delicious as well!
Let me know how your cream puffs turned out!
Joy and love , Anna Valeria