Low Carb & Sugar Free Diplomat Cream Puffs. 2g carbs each.
Sounds ever so posh, doesn’t it? Too good to be true? I totally understand your scepticism. I had to pinch myself after I made them and tasted them. They are impossibly good for words to describe.
Yep. You guessed it. This is my keto recreation of yet another classic of the high-end pastry world.
Let’s say you go to Italy or France. You enter a patisserie (or even a coffee bar if you’re in Italy) and you stare at tray after tray of amazing, fine-patisserie, dainty creations. You then try what appear to be elegant, mini eclairs filled with custard and topped with a bit of chocolate. One morsel. And you’re immediately taken to food heaven. Not what you expected. At all. But a million times better.
Now I’ve got you salivating, the bad news: if you’re after a throw-into-a-bowl-then-mix-and-bake recipe, you may as well move on to another web page. My Low Carb & Sugar Free Diplomat Cream Puffs require zero baking skills, as long as you follow each step with military precision. But it does mean preparing 3 separate elements plus drying and cooling time. So if you want something on-the-fly and dirt-simple, I’m afraid this isn’t it.
How to Make Low Carb & Sugar Free Diplomat Cream Puffs
If you’ve tried other recipes for choux buns, cream puffs or eclairs, you’ve probably been disappointed. I bet you ended up with stodgy, dense ‘cakes’ that are nowhere close to pâte à choux. Some recipes even require ‘scooping’ out the raw dough in the middle before adding fillings. Jeeez!
Mine, on the other hand, are just like choux pastry, but obviously without wheat
poison flour. Thin, light, crispy outside, soft inside, with a stretchy and hollow centre. Exactly as they should be. Follow each step in the recipe precisely, and I guarantee that you’ll be amazed.
What Is Diplomat Cream?
Crème Diplomate (as it is called in France) is a vanilla-y and custard-y cream that you use to fill a cooked pastry shell. Light and delicate, it is created by combining its two more famous siblings: Creme Pâtissière and Chantilly Cream. So, put simply, it is a custard mixed with sweetened + flavoured whipped cream. Totally gorgeous.
The ganache I use as topping for the puffs is the easiest element. No precision required here. You can even change ingredients to suit your preference. Or you can simply drizzle some melted dark chocolate over the puffs. Whatever floats your boat. I love my 100% cocoa chocolate, but it’s way too bitter for me to enjoy on its own, so I do things to it to make it more palatable. You don’t have to, unless you want to.
Do You Really Need Metric Weighing Scales?
Yes!!!! You absolutely, 100%, most definitely do. I put a note in every recipe about accuracy and metric measures, yet I keep being asked how to convert to volume measures. I cannot say this enough: cups and spoons are NEVER accurate. Conversions may work when large quantities are being used and accuracy doesn’t matter. But when you involve small amounts of whatever it is, you simply CANNOT expect a workable metric to volume swap.
Just Google “what is 15 grams in spoons/cups“. Even the web juggernaut who has an answer for everything finds it impossible. It will give you suggestions and charts that are approximate. Why? Because a gram is always a gram, but a spoon or cup of something depends on what that something is, how coarse or chunky it is, how well you packed it into your spoon or cup, and whether you filled it exactly to the level or slightly heaped.
I’m sure you can sense my frustration…
Ready to begin? Steady your scales. Ready. Bake!
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- Yield: 6
- Serving: 1
- Calories: 191
- Fat: 19g
- Net Carbs: 2g
- Protein: 3g
- 50ml water
- 1 large egg (55g without shell - lightly beaten)
- 25g unsalted butter
- a pinch of fine Himalayan pink salt (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- ⅛ tsp xanthan gum (U.S. option HERE)
- 10g lupin flour (U.S. option HERE) (world-wide delivery option HERE - use code QUEENKETO5 at checkout for discount)
- 10g arrowroot flour (U.S. option HERE)
- 150g double cream
- 1 large egg yolk
- 1 tsp vanilla paste (U.S. option HERE) (or seeds of 1 vanilla pod - U.S. option HERE) (you can Make your Own vanilla paste easily)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 1 TBSP erythritol (U.S. option HERE)
- ½ tsp unflavoured gelatine powder
- 1 TBSP Sukrin Icing 'sugar' (U.S. alternative HERE) (or Make Your Own)
- a few drops of vanilla extract (U.S. option HERE)
- sift and mix dry ingredients.
- bring water and butter to a rolling boil, remove from heat, immediately tip in dry ingredients, and whisk to combine.
- 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).
- transfer it to a Pyrex or similar mixing bowl, and allow it cool, while you pre-heat the oven to 190°C static.
- when the choux dough is barely warm, add egg a little at a time and beat vigorously with a manual balloon whisk until you see trails and the stiff paste very reluctantly drops from a height (you may not need the whole egg - check often and stop adding when the paste is the right consistency).
- spoon or pipe 6 equal mounds onto a lined baking rack lined with non-stick parchment paper (don't use a silicone mat).
- bake for 10 minutes, then reduce the heat to 170°C static and bake for a further 20 minutes.
- turn oven off, jam the door open with a wooden spoon and and leave in situ for another 10 mins.
- remove from oven, split each puff in half horizontally, and place them on a wire rack to cool completely.
- 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.
- 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).
- slowly pour the hot cream over the egg yolk mix, whisking vigorously.
- 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.
- 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.
- refrigerate another mixing bowl, and use it to whip 50g of cream with icing sugar and vanilla extract until soft peaks forms.
- now combine the whipped cream (Chantilly) with the set Crème Pâtissière and your Crème Diplomate is ready.
- reserve 1 TBSP of the Diplomat cream and spoon the rest over 6 puff halves.
- place the remaining halves on top.
- chop the chocolate square and mix it with the reserved Diplomat cream, icing 'sugar' and coconut oil.
- warm up the mixture over a bain-marie or in the microwave, until liquid enough to be piped or drizzled.
- use the chocolate to decorate your puffs as you wish, then refrigerate them for 1-2 hours before serving.
Keep whisking vigorously and add a small amount of egg at a time. Don't exceed 55g egg total.
The mixture will likely stick inside the blades of your manual balloon whisk. Just whack the whisk against the sides of your bowl to release and mix with a flexible spatula.
Keep refrigerated for up to 3 days. No need to cover.
It's important that you measure accurately with Metric Kitchen Scales. For (U.S. option HERE).
I value your feedback! Please leave a comment below. And if you can, please share a photo of your masterpiece on social media with the hashtag #queenketo. Thank you! ♥