Healthy Profiteroles
Healthy Profiteroles
Servings Prep Time
20roll 30mins
Cook Time
15mins
Servings Prep Time
20roll 30mins
Cook Time
15mins
Ingredients
Instructions
  1. Line 2 baking trays with baking paper and preheat oven to 180 C.
  2. Put the butter, 2 tbs of Natvia and salt in a pot with 250ml of water and bring to a simmer.
  3. Add 150g of flour (reserving 2 tbs) and stir over a low to medium heat, until the paste comes away from the pan.
  4. Transfer immediately to a bowl or stand mixer and use an electric beater to whisk on medium.
  5. Add 4 eggs, one at a time, and increase speed until the mixture is smooth and glossy.
  6. Use 2 teaspoons to blob the mixture onto the baking trays. Maintain the height by using one spoon to scoop it out of the bowl and the other to scrape it off gently. You should get 10 per tray.
  7. Bake in the oven for 15 minutes or until golden on top. Remove from oven and set aside to cool. As your pastries cool, they may flatten.
  8. To make the filling pour the milk and vanilla into a saucepan and bring to a light simmer. Do not boil.
  9. Meanwhile, place 1 egg and egg yolk into a bowl with remaining natvia (4tbs) and the remaining 2 tbs of flour and whisk on medium.
  10. Pour simmering milk into bowl very slowly while whisking until smooth and creamy.
  11. Transfer back into saucepan and replace on low heat, whisking until mix becomes thick like custard.
  12. Pour custard into a bowl, cover with glad wrap and place in fridge to cool.
  13. Once pastry has cooled, gently pull or cut them apart half way, leaving one side attached.
  14. Melt dark choc as per packet instructions.
  15. Spoon 1 tsp of cooled custard into pasty. If your pastry has deflated, you can pop your custard into a ziplock bag, trim the end and pipe the custard in. Then drizzle each pastry with chocolate.
  16. Place in fridge in an airtight container for 1 hour to set before eating.
  17. Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe Notes

This recipe has 115 calories per serve

Print Recipe
 Healthy Profiteroles
Healthy Profiteroles
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Prep Time 30 mins
Cook Time 15 mins
Servings
roll
Ingredients
Course dessert
Prep Time 30 mins
Cook Time 15 mins
Servings
roll
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Line 2 baking trays with baking paper and preheat oven to 180 C.
  2. Put the butter, 2 tbs of Natvia and salt in a pot with 250ml of water and bring to a simmer.
  3. Add 150g of flour (reserving 2 tbs) and stir over a low to medium heat, until the paste comes away from the pan.
  4. Transfer immediately to a bowl or stand mixer and use an electric beater to whisk on medium.
  5. Add 4 eggs, one at a time, and increase speed until the mixture is smooth and glossy.
  6. Use 2 teaspoons to blob the mixture onto the baking trays. Maintain the height by using one spoon to scoop it out of the bowl and the other to scrape it off gently. You should get 10 per tray.
  7. Bake in the oven for 15 minutes or until golden on top. Remove from oven and set aside to cool. As your pastries cool, they may flatten.
  8. To make the filling pour the milk and vanilla into a saucepan and bring to a light simmer. Do not boil.
  9. Meanwhile, place 1 egg and egg yolk into a bowl with remaining natvia (4tbs) and the remaining 2 tbs of flour and whisk on medium.
  10. Pour simmering milk into bowl very slowly while whisking until smooth and creamy.
  11. Transfer back into saucepan and replace on low heat, whisking until mix becomes thick like custard.
  12. Pour custard into a bowl, cover with glad wrap and place in fridge to cool.
  13. Once pastry has cooled, gently pull or cut them apart half way, leaving one side attached.
  14. Melt dark choc as per packet instructions.
  15. Spoon 1 tsp of cooled custard into pasty. If your pastry has deflated, you can pop your custard into a ziplock bag, trim the end and pipe the custard in. Then drizzle each pastry with chocolate.
  16. Place in fridge in an airtight container for 1 hour to set before eating.
  17. Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe Notes

This recipe has 115 calories per serve