LOW CARB & SUGAR FREE DIPLOMAT CREAM PUFFS
 
Prep time
Cook time
Total time
 
Delightful, dainty morsels of high-end patisserie now fully ketofied and perfect for special occasions.
Author:
Recipe type: Desserts
Cuisine: Keto. Sugar Free. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 6
Ingredients
For the choux pastry:
For the Diplomat cream:
For the chocolate drizzle:
Instructions
Make the choux pastry:
  1. sift and mix dry ingredients.
  2. bring water and butter to a rolling boil, remove from heat, immediately tip in dry ingredients, and whisk to combine.
  3. return to the heat and keep stirring with a spatula until the mixture comes away from the sides of the pan and forms a ball (about 1 min).
  4. transfer it to a Pyrex or similar mixing bowl, and allow it cool, while you pre-heat the oven to 190°C static.
  5. when the mixture is barely warm, add egg a little at a time whilst beating vigorously with a manual balloon whisk until you see trails and the stiff paste very reluctantly drops from a height.
  6. spoon or pipe 6 equal mounds onto a lined baking rack lined with non-stick parchment paper (don't use a silicone mat).
  7. bake for 10 minutes, then reduce the heat to 170°C static and bake for a further 20 minutes.
  8. turn oven off, make an air slit in each puff and leave them in the oven to dry further, door fully open.
  9. when completely cool, split the puffs in half horizontally and fill.
Make the Diplomat cream:
  1. using a medium Pyrex or similar mixing bowl, whisk egg yolk with stevia powder and erythritol until pale and fluffy, then stir in gelatine powder.
  2. heat up 100g of the cream with vanilla paste or seeds in a small, heavy base saucepan, until just below simmering point (when tiny bubbles start to form around the edge).
  3. slowly pour the hot cream over the egg yolk mix, whisking vigorously.
  4. transfer the mixture back into the saucepan, place it over medium heat and whisk until it thickens, at which point, remove it immediately from heat - it is imperative that you don't let the mixture reach simmering point, or the egg will separate and you'll have a curdled mess in your hands, instead of a lovely smooth custard.
  5. transfer the thickened custard (Crème Pâtissière) back to the mixing bowl and leave it to cool down, then place it in the coldest part of your fridge to set.
  6. refrigerate another mixing bowl, and use it to whip 50g of cream with icing sugar and vanilla extract until soft peaks forms.
  7. now combine the whipped cream (Chantilly) with the set Crème Pâtissière and your Crème Diplomate is ready.
Fill the puffs:
  1. reserve 1 TBSP of the Diplomat cream and spoon the rest over 6 puff halves.
  2. place the remaining halves on top.
Add the chocolate drizzle:
  1. chop the chocolate square and mix it with the reserved Diplomat cream, icing 'sugar' and coconut oil.
  2. warm up the mixture over a bain-marie or in the microwave, until liquid enough to be piped or drizzled.
  3. use the chocolate to decorate your puffs as you wish, then refrigerate them for 1-2 hours before serving.
Notes
As you incorporate egg into your mixture, it will initially look like scrambled eggs, but that's normal. Keep whisking vigorously and add a small amount of egg at a time. Stop adding when you obtain a smooth paste that is too dense to drop from a height. It will likely stick inside the blades of your wire whisk - just whack the whisk against the inner sides of your bowl to release, and continue to mix with a flexible spatula. Once you've transferred the pâte a choux into your piping bag and snipped the opening, if it drips out without any pressure, or it spreads out after being piped, you've gone too far with egg and you'll need to start over. Another indication that too much egg was added, is that the chouxs won't puff up as much, will probably develop tiny moisture droplets on the crust, and will deflate after baking, remaining wet inside.

Keep refrigerated for up to 3 days.

It's important that you measure accurately with Metric Kitchen Scales. For (U.S. option HERE).
Nutrition
Serving: 1 Calories: 191 Fat: 19g Net Carbs: 2g Protein: 3g
Recipe by Queen Keto at https://queenketo.com/low-carb-sugar-free-diplomat-cream-puffs/