Choux pastry rolls with vanilla cream (diabetics)
easy
75 mins
75 mins
Ingredients
- 1 package Pudding powder "Vanilla flavour (for 1/2 l milk; for cooking)
- 1/2 l low-fat milk
- 1-2 TEASPOONS liquid sweetener
- 7-10 Tbsp grated peel of 1/2 untreated orange
- 1 pinch Salt
- 50 g Yoghurt butter
- 150 g Flour
- 3 Eggs (size M)
- 150 g creamy fine to whip
- 75 g Dark chocolate
- 10 g Coconut oil
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Mix the pudding powder with 6 tablespoons of milk until smooth. Bring 340 ml milk to the boil, remove from the heat, stir in the pudding powder and simmer for about 1 minute while stirring. Sweeten with sweetener, stir in orange peel.
- 2
Pour into a bowl, cover immediately with foil and allow to cool. Boil 100 ml milk, 100 ml water, salt and butter in a saucepan. Add the flour at once and stir with a spoon until the dough comes off the bottom as a dumpling.
- 3
Put the dough into a mixing bowl and immediately stir in 1 egg. Let dough cool down for about 10 minutes, then stir in remaining eggs. Fill the choux pastry into a piping bag with star-shaped spout and squirt 14 circles onto a baking tray lined with baking paper.
- 4
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Remove from the oven, allow to cool and cut in half horizontally with a knife. Beat the cream until stiff.
- 5
Stir the pudding until smooth. Fold in the cream. Pour cream into a piping bag with a perforated spout and squirt into the choux pastry rings. Chop the chocolate and melt with coconut oil over a warm water bath.
- 6
Decorate filled choux pastry rolls with chocolate strips.
Nutrition Facts
160 kcal
15 g
9 g
4 g
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