Strawberry And Chocolate Cream Puffs

Cream puffs are actually quite simple to make, and when homemade, you can create your own variations on the classic, but somewhat plain, whipped cream puff. We fill our puffs with vanilla custard and strawberries, dip them in chocolate, and top them with pistachios. Absolutely delicious!

Makes approximately 30 puffs
Total time: 3 hours

Ingredients:

For the cream puffs:

• 100 grams butter
• 125 ml semi-skimmed milk
• 115 grams all-purpose flour
• 3-4 eggs
• 100 grams 70% dark chocolate, coarsely chopped
• 20 grams pistachios, coarsely chopped

For the strawberry filling:

• 200 grams strawberries, finely chopped
• 35 grams custard powder
• 450 ml semi-skimmed milk
• 100 grams SweetLife Xylitol (birch sugar)
• 225 grams Greek yogurt (10% fat)
• ¾ tsp vanilla extract

Instructions:

1. Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
2. For the cream puffs, melt the butter in a saucepan over low heat. Add the milk, 100 ml of water, and a pinch of salt and bring it just to a simmer. Remove from heat and stir in the flour with a spatula until fully combined. Return the pan to medium heat and stir for 2-3 minutes.
3. Let the dough cool for 5 minutes. Mix in the eggs one at a time using a whisk. The dough should be smooth and elastic, forming a "V" shape when it falls off the spatula but thick enough to hold its shape when piped. If needed, use half of the fourth egg.
4. Spoon the dough into a piping bag and pipe 30-40 puffs onto the baking tray (use two trays if needed). Bake for 20-25 minutes until golden brown. Allow them to cool in the oven with the door slightly open.
5. For the filling, place the chopped strawberries in a sieve, sprinkle with 25 grams of Xylitol, and let them rest.
6. Mix the custard powder with a bit of the milk in a saucepan. Add the remaining milk and 75 grams of Xylitol, stirring constantly over heat until it thickens to a thick pudding consistency (about 3 minutes). Let cool for 5 minutes.
7. Stir in the yogurt, strawberries, and vanilla extract into the custard. Transfer the custard to a bowl and cover directly with plastic wrap (touching the surface). Refrigerate for at least 1 hour.
8. Melt the chocolate using a double boiler or microwave.

You may also like

Whole wheat banana bread with blood orange and pistachio

Glutenfree Peanut Coconut and Chocolate Cookies

Classic Apple Pie