These are truly the ultimate DREAM. We grew up with these and mastered a Keto Friendly version that will BLOW YOUR MIND.
Ingredients for the Puffs:
1 Cup Water
1/2 Cup Butter
1 1/4 Cup Almond flour
4 T Coconut Flour
2 T Psyllium Husk
1/4 Teaspoon Salt
4 eggs (room temp)
2 Teaspoon Baking powder
1 Teaspoon Xantham gum
Splash of liquid coconut oil (or any oil)
Ingredients for the Filling:
1 package of Simply Delish Natural Vanilla pudding (made as directed and immediately chill in the fridge)
1 Cup Heavy Whipping cream
1 Tablespoon Powdered Erythritol
1 Teaspoon vanilla
Directions for Filling:
Whip the whipping cream with sweetener and vanilla until stiff peaks form
Once Pudding Is cold, add an equal part of whipped cream to the bowl and mix them together
Directions for Puffs:
Mix all dry ingredients together in bowl (except xantham gum & 1 Tablespoon of Psyllium Husk)
In saucepan, combine water and butter and bring to full boil.
Reduce heat; mix in dry ingredients and stir vigorously with a wooden spoon for about 1 min until a Dough ball forms (if too runny add a tablespoon of almond flour).
Remove from heat. Add eggs one at a time, beating vigorously with hand mixer.
Stir in last tablespoon of Psyllium Husk. Mix Xantham Gum in a separate bowl with splash of oil and then mix that in the Dough as well. Let cool.
Once cool, drop heaping tablespoons (major dollops) onto parchment lined baking sheet. (We like to pile the Dough a little high so they are nice tall puffs to accommodate the filling).
Bake at 400 degrees for 15 mins, then drop the temperature to 350 degrees and bake for another 20 mins. Remove from oven and cool completely on wire rack. .
Assembly
Cut just a sliver off the top of the cooled pastry, then take a small kitchen teaspoon and scoop out inside dough from the puff. Gotta make room for the cream!!
Fill the cavity with cream, put the lid back on and sift powdered Sweetener over all of the cream puffs!