Diabetic-Friendly Paris-Brest - Diabetic
This Diabetic-Friendly Paris-Brest offers a reimagined twist on the classic French choux pastry, allowing those on a diabetic diet to enjoy without compromise. Beautifully piped with a creamy and light almond-infused whipped cream, this dessert not only satisfies your sweet tooth but also adheres to dietary restrictions.
Ingrédients
- 1 cup water
- 1/4 cup unsalted butter
- 1 cup almond flour
- 4 large large eggs
- 1 teaspoon vanilla extract
- 1 pinch pinch salt
- 2 tablespoons erythritol
- 1 cup heavy cream
- 1/2 teaspoon almond extract
- 2 tablespoons powdered erythritol, for dusting
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium saucepan, bring water and butter to a boil. Remove from heat and stir in almond flour, salt and 2 tablespoons erythritol.
- Return pan to medium heat and stir continuously until mixture forms a ball, about 1 minute. Remove from heat.
- Beat in eggs one at a time, ensuring each is well incorporated before adding the next. Stir in vanilla extract.
- Transfer dough to a piping bag fitted with a large round nozzle. Pipe onto a lined baking sheet in circles (approx. 6 inches in diameter).
- Bake in preheated oven for 20-25 minutes until puffed and golden. Remove from oven and let cool completely.
- For the filling, whip heavy cream with almond extract and 2 tablespoons powdered erythritol until stiff peaks form.
- Cut cooled pastry rings in half horizontally. Pipe or spoon the cream onto the bottom half of each pastry ring, then replace the top.
- Dust with powdered erythritom and serve.
Nutrition (per 100g)
Serving: 100g | Calories: 255kcal | Carbohydrates: 5g | Protéines: 7g | Fat: 23g | Sucre: 1g
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