For the Puffs:
2 eggs, separated to yolk and whites
1 tbsp corn starch
2 tbsp fat-free cream cheese
1 tbsp stevia
2 tsp quick yeast
For the Filling:
1.5 cup of fat-free half and half
1 tsp non-flavored gelatin
1 tsp stevia
1/2 tsp vanilla extract
3 tbsp fat-free sugar-free cocoa powder
2 tbsp fat-free instant milk powder
3 tbsp water
3 tbsp fat free milk or half and half
1/4 tsp xanthan gum
A bit of vanilla and chocolate flavor
Stevia to taste
1. Bake puff cakes *
Preheat oven to 450F.
Mix egg yolks with corn starch, stevia, cream cheese, yeast, and flavoring until smooth. Beat up egg whites until stiff and add to the batter, mix well.
Spray pan for mini-muffins with non-stick spray, spoon in the batter, and bake for 15-20 min. Let the puffs cool completely before cutting.
2. Prepare cream filling:
Sprinkle gelatine on a surface of 1/2 cup of cold half-and-half, let it soak, then mix well. Separately, bring 1 cup of half and half to boil, and gradually add gelatine mixture, mix well, and while continuing mixing, bring to boil. Remove from heat, add vanilla and stevia, and whatever other flavor you want to use. Let the filling cool down, and when it thickens, wipe until fluffy and stiff, and holds on spoon.
3. Prepare chocolate frosting:
Add all ingredients except for the milk, mix in “Bullet” type of mixer. Add milk in the amount necessary for the frosting to be very thick but still liquid.
4. Assemble cream puffs:
Cut off the top from the cakes, spoon cream filling on the bottom part, decorate upper part with frosting, and put top and bottom together.
*Recipe for the puffs batter is taken from “The Dukan Diet Desserts and Patisseries”, Russian edition.