Cream puff with strawberry cream (diabetics)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Boil 1/4 litre of water, fat and salt. Add the flour at once and stir until the mixture comes off the bottom of the pot as a lump. Pull the pot off the stove. First stir in 1 egg. Put the dough into a mixing bowl, let it cool down a bit, stir in the remaining eggs one by one.

2. 2

   Pour the choux pastry into a piping bag with a large star-shaped spout. Spray 12 dough patches at some distance on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Remove the cream puffs from the oven and immediately cut off the lids with scissors. Let them cool down. In the meantime, cut approx. 5 strawberries into slices, the rest into small cubes. Mix sour cream, 1 teaspoon sweetener and lemon peel. Fold in diced strawberries. Whip cream until stiff, season with a few drops of sweetener. Fold into the cream.

3. 3

   Mix sour cream, 1 teaspoon sweetener and lemon peel. Fold in diced strawberries. Whip cream until stiff, season with a few drops of sweetener. Fold into the cream. Pour cream into a piping bag with a large star-shaped spout and squirt onto the lower halves of the cream puffs. Spread strawberry slices on top and put the lid on top. Sprinkle with diabetic sweetness

4. 4

   Not diabetic? Stir 75 grams of sugar into the sour cream. Whip the cream with 1 sachet of vanillin sugar until stiff

Nutrition Facts

KCAL
220 kcal

CARBS
13 g

FATS
16 g

PROTEINS
5 g