Sugar-Free Classic French Profiteroles
Indulge in the timeless elegance of French patisserie with these Sugar-Free Classic French Profiteroles—a guilt-free twist on a beloved dessert. These light and airy choux pastries are filled with luscious vanilla-scented whipped cream and drizzled with a decadent sugar-free dark chocolate sauce. Perfect for those cutting back on sugar without sacrificing flavor, this recipe uses powdered erythritol for sweetness and almond milk for a velvety chocolate topping. With just 30 minutes of prep time, it’s easier than you think to create a dessert that’s both impressively sophisticated and surprisingly wholesome. Whether you're hosting a dinner party or treating yourself, these profiteroles make a stunning yet low-sugar finale.
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Recipe Information
Ingredients
- 240 ml Water
- 100 g Unsalted butter
- 1 pinch Salt
- 125 g All-purpose flour
- 4 Large eggs
- 250 ml Heavy cream
- 1 tsp Vanilla extract
- 2 tbsp Powdered erythritol
- 100 g Sugar-free dark chocolate
- 60 ml Unsweetened almond milk
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the water, unsalted butter, and a pinch of salt. Stir until the butter is completely melted and the mixture begins to boil.
Reduce heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
Add eggs, one at a time, mixing well between each addition, until the dough is smooth and shiny.
Spoon the dough into a piping bag fitted with a plain round tip and pipe small mounds (about 4 cm in diameter) onto the prepared baking sheet, spacing them evenly apart.
Bake in the preheated oven for 20-25 minutes or until the profiteroles have puffed up and are golden brown. Do not open the oven door during baking.
Remove from the oven and let cool completely on a wire rack.
While the profiteroles are cooling, prepare the filling by whipping the heavy cream until soft peaks form. Add the vanilla extract and powdered erythritol, continuing to whip until stiff peaks form.
For the chocolate sauce, melt the sugar-free dark chocolate with almond milk over a double boiler, stirring until smooth.
Once the profiteroles are cool, use a small knife to make a small hole in the bottom of each pastry. Fill a piping bag with the whipped cream mixture and gently fill each profiterole.
Drizzle the melted chocolate over the filled profiteroles. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 130.4 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 3.3 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 325 mg | 25% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
