Healthy dessert

Sugar-free profiteroles (20 pcs)


  • 120 g of wheat flour
  • 100 ml of milk
  • 100 ml of water
  • 80 g of butter
  • 4 eggs
  • 0.5 tsp Himalayan salt
  • 300 g unseasoned, fat-free curd paste
  • 200 ml of whipping cream
  • 3 tsp of erythritol
  • 1 tsp vanilla bean paste (Madagascar bourbon)


Add butter, water, milk and salt to the pot. Start to melt the butter over low heat. Try to stir the mixture as little as possible, but still do it occasionally. When the butter has melted, you can raise the heat a little so that the mixture starts to boil.

As soon as the first boiling bubbles appear, take the pot off the heat and add the flour. Vigorously stir the mixture until smooth and place it once more on the hot stove, stirring constantly. The batter will then become even silkier. Allow the mixture to cool slightly.

Beat the eggs with a fork and start mixing them into the dough little by little. The batter should end up like a thick sour cream. If it seems that the dough is already liquid enough, do not use all the egg mixture. If the batter is too thick, add an extra egg yolk and, if necessary, a little egg white.

When the dough is ready, heat the oven to 190 degrees. Place the dough in a piping bag and sprinkle small balls of dough 5×5 in diameter on the plate. If there are higher peaks on top, gently press them down with a wet finger. Otherwise they will burn.

Put the profiteroles in the oven and bake for 10 minutes. Then lower the oven temperature to 180 degrees and bake for another 10 minutes. Never open the oven door during cooking!

When the 20 minutes are up, turn off the oven and let the profiteroles adjust to the temperature change in the oven with the door open for 3 minutes. Then place the profiteroles on a wire rack to cool. When the profiteroles are still a little warm, make a small hole in the bottom of each profiterole with a knife. It makes it easier to fill them later.

Beat the whipping cream until stiff. Carefully add the curd, erythritol and vanilla bean paste, using a spatula. Place the mixture in a piping bag, fitted with a fine nozzle and fill the profiteroles with the mixture.


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