This lactose free and low sugar recipe for my Strawberry Cream Puffs so close to amazing is my latest creation fail. I’m always creating new recipes and things to share with you. This strawberry cream puffs recipe is in it’s “not quite perfect” stage, leaning heavily towards ” so close to amazing”. I thought you might enjoy creating a low sugar dairy free strawberry cream puffs recipe with me. To help make this so close to amazing treat as delicious looking as it is tasty. Truth is, it tastes really really good but well, lacks that must have it now look and mouth feel. So let’s experiment together. For those not on a restricted diet please see Katies Tid Bits* below.
Let me tell you what I struggled with the most for this recipe, the filling. I just can’t seem to get it, well, whippy. A cream puff center should be light and airy like other recipes. See this photo from pinterest shared by Hugs and Kissess XOXO blog for her Mom’s Famous Cream Puffs.
So, my recipe, although it is delish, doesn’t have that light fluffiness that a cream puff needs.
That’s’ where you come in. What would you use to make them fluffy? Ingredients I can’t eat please click HERE
3/4 Cup all-purpose flour
1/2 Cup lactose free margarine (cut into small pieces)
1 1/2 Tbsp. Sugar substitute (I use Splenda)*
5 Large eggs (room temperature)
1 tsp. Unflavored gelatin*
1 Cup lactose free heavy cream *
2/3 Cup of lactose free milk
1/3 Cup canola oil
1/2 tsp. strawberry extract
1 1/2 Cups fresh strawberries (cut into small pieces)
3/4 Cup sugar free confectioner sugar*(combine 1 Tbsp. of corn starch to one cup Splenda or sugar substitute)
2 Mixing bowls
1 small bowl
Large nozzle piping bag (or spoon)
Medium size saucepan (3-5 qt.)
Blender or Electric mixer
Before you Start-
Preheat oven to 425° and line baking sheet with parchment paper (use canola oil or nonstick cooking spray if you don’t have parchment) and set aside.
Let’s Make It!
In a saucepan over medium high heat bring butter substitute, 1 tsp. sugar substitute, and 3/4 cup water to a boil, stirring occasionally. Add flour to the boiling liquid stir until well combined and dough looks smooth. Remove from heat and add to mixing bowl. Let cool for about 10-15 minutes. When cooled add 4 eggs one at a time mixing well until smooth and shiny. Let cool a bit then spoon into pastry bag and pipe a ball of pastry about the size of a golf ball onto prepared baking sheet (about one inch apart).In a small bowl whisk 1 egg and and1 tbsp. water for egg wash, using a basting brush lightly brush egg wash to the tops of each pastry dough ball. Bake for 20 minutes, reduce heat to 350° and continue baking until golden (about 10-15 minutes) and sounding hollow if tapped with a spoon. Remove from oven and let cool for 5 minutes on baking sheet then transfer carefully to cooling rack.
While pastry is cooling make the heavy cream and strawberry filling. In a blender add lactose free milk, canola oil and 1 Tbsp. sugar (or sugar substitute) blend on high for about 3-5 minutes and this will make 1 cup of heavy cream.*In a bowl whisk together fresh made heavy cream, gelatin, strawberry extract and strawberries until thickened.
Slice puffs in half and spoon strawberry mixture into the center and dust with confectioner’s sugar substitute.* If you are feeling extra fancy fill a piping bag with the strawberry filling and push the piping nozzle into the side of the puff and fill inside. Top with a dollop of cream and a slice of strawberry if desired
Makes about 12
Katies Tid Bits*
try using strawberry gelatine instead of plain gelatin. Replace lactose free heavy cream with equal measure heavy cream, or soy heavy whipped cream. Premade or homemade coconut whipped cream can also be used.
Equal parts sugar for sugar substitute
Equal parts confectioner (powdered) sugar
Equal parts unsalted butter
Have you read So Close to Amazing yet?
Please share how you would make the Strawberry Cream Puffs filling more fluffy in the comments section.
I hope to see you all back here tomorrow for the TFT blog party.