Low Carb & Sugar Free Diplomat Cream Puffs. 2g carbs each.
Delightful, dainty morsels of high-end patisserie now fully certified and perfect for special occasions.
Ingredients For the choux pastry:
- 50ml water
- 1 medium egg (55g)
- 25g unsalted butter
- a pinch of fine Himalayan pink salt
- ½ tsp pure stevia powder
- 10g (1.5 TBSP) lupin flour
- 10g (1 TBSP) arrowroot starch
For the Diplomat cream:
- 150g double cream
- 1 large egg yolk
- 1 tsp vanilla paste
- ½ tsp pure stevia powder
- 1 TBSP erythritol
- ½ tsp unflavoured gelatine powder
- 1 TBSP Sukrin Icing ‘sugar’
- a few drops of vanilla extract
For the chocolate drizzle:
- 1 TBSP Diplomat cream
- 10g (1 square) unsweetened 100% dark chocolate
- 1 tsp Sukrin Icing ‘sugar’
- 1 tsp (5g) liquid coconut oil (you may need a little more, or none at all, depending on the chocolate you choose)
Instructions To make the choux pastry:
- whisk dry ingredients.
- bring water and butter to a simmer and immediately remove from heat, add dry ingredients and mix with a spatula.
- return to heat and keep mixing until a ball forms.
- transfer dough ball to a Pyrex or similar mixing bowl, and let it cool down.
- pre-heat oven to 175C fan.
- when the dough is barely warm, add egg and stir until you obtain an elastic paste that forms a ribbon when dropped from a height.
- spoon or pipe 6 equal mounds of dough onto a lined baking tray (parchment paper works better than silicone on this occasion).
- bake for 25 minutes, then turn oven off and leave puffs inside the oven (door ajar) to dry out.
To make the Diplomat cream:
- 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 cream with vanilla paste or seeds in a small, heavy base saucepan, until just before 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 you used for the cream, 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 put it to 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.
To fill the puffs:
- cut each puff horizontally so as to have a top and bottom half for each one.
- reserve 1 TBSP of the Diplomat cream and spoon the rest over the 6 bottom halves.
- cover with the top halves.
To make the chocolate drizzle:
- 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.
NotesKeep refrigerated for up to 3 days. No need to cover.
- Yield: 6
- Serving: 1
- Calories: 191
- Fat: 19g
- Net Carbs: 2g
- Protein: 3g
Recipe type: DessertsCuisine: Ketogenic. Sugar Free. LCHF. Low Carb. Grain Free. Gluten Free.Prep time: 40 minsCook time: 35 minsTotal time: 1 hour 15 mins