Servings per dessert: 24
Serving weight: 70 g
EQUIVALENTS: 1 STARCH EQUIVALENT & 1 FAT EQUIVALENT
For the choux pastry:
125 ml (2/3 cup) milk
125 ml (2/3 cup) water
160 g (1 ¼ cups) JOTIS All Purpose Flour
50 g (2 tablespoons) margarine
2 g (1 ½ tablespoons) Sweet & Balance Tabletop Sweetener
5 g (1/2 teaspoon) salt
For the cream:
150 g low fat cream
15 g (3/4 cup) Sweet & Balance Tabletop Sweetener
10 g (1 ½ tablespoons) Cointreau
1 sachet JOTIS Vanilla Pudding
A little vanilla essence
Preheat the oven at 240οC. In a small pot, add the choux pastry ingredients, apart from the flour and the eggs, and bring to the boil. Add the flour and keep stirring, until it becomes a dough.
Place the dough in the mixer bowl and beat with the flat beater, gradually adding the eggs. Continue beating, until the dough absorbs all the egg. Line a baking pan with parchment paper. Using a piping bag and shape the dough into 36 choux pastries on the pan. Bake in the oven, at 240οC, for 15-20 minutes, until golden brown.
Dissolve the JOTIS Vanilla Pudding in the cream. Place all the ingredients in a small pot and bring to the boil, stirring continuously. Once boiled, cover with plastic wrap and refrigerate, until cold. Once the cream has cooled, cut the choux pastries in half, fill with the cream and arrange in a bowl, one on top of the other.
Melt the chocolate in a Bain Marie. Warm the cream and add it to the chocolate, along with the butter. Continue stirring, until smooth. Let it cool down and pour over the choux pastries.