Cream puff with peach cream (diabetics)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring 1/8 litre water, 30 g fat and 1 pinch of salt to the boil in a saucepan while stirring. Remove the pot from the stove. Add 80 g of flour at once and stir until the dough separates as a lump from the bottom of the pot. Stir in one egg first, then stir in a second egg. Mix 80 g flour and cocoa. Bring 1/8 litre water, remaining fat and salt to the boil. Add the flour and cocoa mixture all at once and stir until the dough dissolves from the bottom of the pot as a lump. Stir in remaining eggs bit by bit. Put the light-coloured dough into a piping bag with a star-shaped spout and spray 5 tuffs onto a baking tray lined with baking paper. Then put the dark dough into the piping bag and also spray 5 tuffs on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes

2. 2

   Cut open finished cream puffs immediately with scissors and let them cool down

3. 3

   Drain the peaches and mash them. Mix cream cheese and peach puree, except for 2-3 tablespoons. Season to taste with sweetener. Pour cream into a piping bag with star-shaped spout and squirt onto the lower halves of the cream puff. Pour the rest of the peach puree as streaks onto the cream and place the pastry lids on top. Sprinkle with powdered sweetness

4. 4

   1090 joules / 260 calories. E 7 g, F 18 g, KH 15 g, 1 BE

Nutrition Facts

KCAL
260 kcal

CARBS
15 g

FATS
18 g

PROTEINS
7 g