Profiteroles with cream cheese filling
Almond and coconut flour create a wheat-free choux-style base, while psyllium and xanthan help the dough hold its shape. Cream cheese and cream make a protein-rich creamy filling, so the profiteroles are best served in small portions.
Mix almond flour (120 g), coconut flour (60 g), psyllium (20 g), xanthan gum (6 g), and Himalayan salt (2 g). Bring water (400 g) and butter (120 g) to a boil in a saucepan, add the dry mixture, and stir quickly for about 1 minute. The total amount of erythritol for this recipe is 75 g.
Remove the dough from the heat and cool slightly. Beat in eggs (300 g) one at a time. Transfer the dough to a piping bag, pipe 24 small profiteroles, and bake at 200 degrees C for about 25 minutes.
For the filling, whip 35% cream (125 g), softened butter (90 g), cream cheese (190 g), erythritol (75 g), and vanilla (2 g). Cool the profiteroles, fill them with the cream, and serve.
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