FRENCH-STYLE CREAM PUFFS
Make delicious French-style cream puffs easily with healthy dairy- and sugar-free options, something family and friends will love!
- 175 g milk, 75g salted butter, 2g light brown sugar (optional)
- 100 g bread flour
- 150 g eggs (3 medium eggs)
- 100 g bread flour, 75g light brown sugar, 75g salted butter
- 500 g whipping cream, 25g icing sugar, 5g vanilla extract
In a heavy-based pot, bring the butter, milk and sugar to a scald. Remove from the stove and add in the flour.
Return the pot to the stove, set on a low heat, then cook for around two – 3 minutes. A thin film will start to form at the bottom of the pot.
Once the paste is cooked, remove from the heat, and transfer to a bowl. Stir with a spatula to slightly cool the mixture. Add the eggs one at a time, stirring well after each addition.
In a large or mixer bowl, sift the flour. Add the sugar and butter to make a crumbly dough.
Turn the dough out onto baking paper, then place a second sheet on top. Roll out to about 0.25cm (0.10”) thick. Freeze for 10 – 15 minutes.
Preheat the oven to 215°C (419°F). Line a sheet pan with baking paper.
Pipe choux disks of about 3cm (1.18") wide. Remove the crumble from the freezer and cut rounds with a cookie cutter. Place a round on each choux puff, then place the tray in the oven and bake for 10 minutes.
Reduce the temperature to 200°C (392°F) and bake a further five – 10 minutes until evenly golden.