Choux Cake with Coconut Mousse

Water, Egg, Cream cheese, Coconut milk (unsweetened), Almond flour, Butter, Erythritol, Coconut flour, Psyllium, Gelatin, Xanthan gum, Table salt, Vanilla

Boil: 10 min. Mix: 1 min. Whisk with a mixer: 5 min. Bake in the oven: 25 min. Whisk with a mixer: 5 min. Cool down: 10 min. Let it stand: 5 min. Slice: 5 min. Chill in the refrigerator: 8 h. To boil: 1 min.

The recipe uses 125 g of erythritol in total, distributed across the preparation steps.

Mix the almond flour (180 g), coconut flour (90 g), salt (3 g), psyllium (30 g), and xanthan gum (9 g). Bring the water (600 g) and butter (180 g) to a boil, add the dry mixture, and stir quickly for 1 minute. Cool the dough for 10 minutes.

Add the eggs (450 g) one at a time, beating with a mixer. Pipe the dough into a rectangular layer on parchment and bake at 200°C for 25 minutes. Cool and cut out three 22 cm circles.

For the mousse, beat cream cheese (380 g), coconut milk (200 g), erythritol (125 g), and vanilla (2 g). Cover the gelatin (10 g) with some cold water and let it bloom for 5 minutes, then warm it without boiling and pour it into the mousse in a thin stream while beating.

Assemble in a ring: sponge, half the mousse, sponge, remaining mousse, and the third sponge. Refrigerate for 8 hours.