Now you all know I usually say "no" to the sweet stuff, but when Krista Robson, owner of "With Sugar on Top" ( a local Johnstown bakery), said she had a "low calorie/carb/fat cream puff recipe" for me to check out...I just couldn't say no! Well, who could..right?? ;-) Try it out, and let me know what you think!
The recipe yields 24 LARGE cream puffs
For the Puff Pastry1 Cup Milk (1% to stay true to nutrition facts)
1/2 Cup Butter (1 stick)
1/4 Tsp Salt
1 Cup Unbleached Flour
Filling2 Packages Sugar Free Vanilla Instant Pudding
3 1/2 Cups Cold Milk
Filling: Wisk together the pudding mix and milk until thickened. Cover and keep in fridge until ready for use.
Puffs: Position 1 oven rack in the top third of oven and 1 rack in the bottom third of oven. Preheat oven to 375. Line two large baking sheets with parchment paper. Bring milk, butter and salt to a boil in a large saucepan over medium-high heat. Stir until the butter melts. Add flour all at once. reduce heat to medium and stir with a wooden spoon until the dough forms a ball and some batter films the bottom of pan. (About 4-5 minutes) Transfer dough to a medium bowl and let cool for 5 minutes. using a mixer, beat in eggs 1 at a time.
Drop dough by generous tablespoons 3 inches apart into prepared baking sheets, making 24 cream puffs. Smooth the tops of the puffs with wet fingertips to prevent a crisp top.
Bake for 15 minutes, reverse the baking sheets and bake for an additional 10 minutes. Using a small sharp knife, cut small slit in side of each cream puff. return to oven, turn off the heat and let dry for 15 minutes.
To fill the puffs, either insert a large frosting tip into the side of the cream puff and fill until full or using a serrated knife, cut cream puffs horizontally in half and spoon filling into the bottom halves, cover with tops.
The nutrition facts for one cream puff are:Calories: 95
No sugar added, 2.43g from the milk only
"From fondant cakes to wedding cakes, we do it all."
Contact Krista at (814) 421 8322 or email email@example.com