Bouchee Pastries with White Chocolate Cream and Chocolate Glaze
Almond flour and eggs provide protein and fats, while the small serving keeps the dessert's carbohydrate load easier to manage. Butter and white-chocolate cream create a soft filling, and the thin glaze adds a rich contrast.
Separate the whites from the yolks. Beat the egg whites (60 g) with erythritol (15 g), vanillin (1 g), salt (1 g), and citric acid (0.2 g) until firm. Beat the yolks (40 g) separately, fold in the almond flour (40 g), and gently combine with the whites.
Pipe 14 rounds onto parchment. Bake at 170°C for 15 minutes and cool.
For the cream, beat the softened butter (100 g). Melt the sugar-free white chocolate (50 g) with 35% cream (50 g), erythritol (10 g), and vanillin (1 g), then gradually beat it into the butter.
Pipe the cream onto one sponge round and cover with another. Chill the pastries for 2 hours.
Melt the 99% chocolate (40 g) with 35% cream (20 g) and butter (10 g). Coat the tops and let the glaze set.
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