A book recipe My sugar -free pastrywritten by Amanda Abagima.
Cooking : 15 min
Preparation : 1 h 30
Rest : 1 h
Refrigeration : 2 to 3 h
Ingredients
For choux paste
- 120 ml of thick cream
- 200 ml of water
- 120 g almond powder
- 3 tsp. to s. coconut flour
- 1 tsp. to s. psyllium
- 1 tsp. to s. erythritol
- 4 whole eggs +1 egg yolk
- 100 g of butter
- 1 pinch of salt
- 1 tsp. to s. baking
For the whipped cream
- 400 ml of cold cream
- 2 tsp. to s. powdered erythritol
- 1 drop of vanilla extract
For frosting
- 50 g of dark chocolate (85 % or 100 %)
- 10 g butter
- 1 tsp. to s. erythritol
Preparation
Prepare the cabbage dough: mix the dry ingredients in a bowl, except salt and erythritol. Book.
In an average saucepan over medium heat, combine the cream, butter, water, salt and erythritol. Let the butter melt, then remove from the heat. Gradually add the dry mixture to the pan, stirring vigorously with a wooden spoon until you get a homogeneous paste.
Replace the pan over low heat and continue to mix vigorously for 15 to 20 minutes, scraping the edges and the bottom well. The dough must form a thick ball.
Transfer the dough to a large container and allow to cool to room temperature for 1 hour.
Using an electric robot or a blender, beat the dough, adding the eggs one by one. The dough will become smoother and slightly liquid, this is normal. Continue to beat until homogeneity.
Transfer the dough to a pastry bag and let it rest in the refrigerator for 1 to 2 hours.
Preheat the oven to 200 ° C. On a baking sheet covered with parchment paper, form 12 sausages of 10 cm by spacing them. If necessary, cook for two batches.
Lower the oven temperature to 170 ° C and bake for 10 to 15 minutes, until they are slightly golden. Take them out of the oven and let them cool completely.
Now prepare the whipped cream: in a cold bowl, mix the crème fraîche, erythritol powder and vanilla extract. Using an electric mixer, whisk at high speed for about 3 minutes, until you get a firm whipped cream.
Once the flashes have been cooled, go to assembly. Cut them in half then using a pastry bag, place a generous layer of whipped cream on the lower half. Close with the other half like a sandwich.
Place the lightnings garnished in the refrigerator for 1 hour.
Finally, make the frosting: in the microwave or in a double boiler, melt the chocolate with the butter and erythritol, stirring until a smooth texture is obtained.
Take the lightnings out of the refrigerator and coat the melted chocolate top with the back of a spoon. Sprinkle with hazelnut powder or place a raspberry on each lightning for a gourmet touch.
Replace the lightning in the refrigerator until the frosting is well taken.
VARIANT
You can have fun for the frosting and the topping of lightning: pistachio taste, blueberries, chocolate chips, crushed peanuts, coconut shavings … You can mix the flavors and colors!
