Fruity filled cream puffs (diabetics)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak the gelatine. Drain the fruit, collect the juice, warm it up, squeeze it. Squeeze the gelatine, dissolve in the juice, fold in the cherries. Put in a cool place

2. 2

   Bring 1/8 litre of water, butter and salt to the boil in a saucepan. Add flour at once. Stir until the dough comes off the bottom of the pot as a lump

3. 3

   Place the dough in a mixing bowl and allow to cool for 10-15 minutes. Stir in the eggs one after the other (each egg must have completely bonded with the dough before the next egg is stirred in). Pour the dough into a piping bag with a large star-shaped spout, squirt 8 cream puffs onto a damp baking tray lined with baking paper. Bake in the preheated oven electric cooker: 200 °C/ circulating air 175 °C/ gas: level 3) for approx. 40 minutes. Cut open the cream puffs immediately with scissors. Let cool down

4. 4

   Spread the cherries on cream puff bases. Whip cream and sweetener until stiff, fill into a piping bag with star-shaped spout and squirt onto the cherries. Place the lid on top. Dust with diabetic sweetener

5. 5

   You can exchange these ingredients:

6. 6

   You can also thicken the cherries with 1 tablespoon of custard powder. Whipped cream tastes good whipped with vanillin sugar

Nutrition Facts

KCAL
180 kcal

CARBS
11 g

FATS
13 g

PROTEINS
4 g