- You have no items in your shopping cart
- Subtotal: ل.ل 0
Fatima Matar Posted on Ingredients:
Profiteroles:
0.50 cup Almond flour
0.50 cup Ground walnuts
¼ cup Erythritol
5 tsp Coconut flour
5 tsp Unsweetened cacao powder
0.50 tsp Baking soda
1 pinch Salt
2 Eggs
1.50 tbsp Melted butter
0.50 tsp Vanilla
0.50 tsp Stevia (you can add more Erythritol)
¼ cup Heavy cream
Chocolate Ganache Glaze:
25 g Unsweetened chocolate (Hershey's unsweetened baking bar)
1.50 tbsp Heavy cream
¾ tbsp Butter
Directions:
Profiteroles:
1
Preheat oven to 325 degrees
2
Whisk all profiterole dry ingredients to combine.
3
In another bowl, add the wet ingredients and beat with a hand mixer.
4
Pour the wet ingredients into the dry and mix until all of the ingredients are completely incorporated.
5
Pour the batter into a cupcake pan and bake for approximately 30-40 minutes or until a toothpick inserted into the middle comes out clean. Do not over bake, it needs to be slightly moist.
6
Remove the profiteroles from the oven and let them cool down.
Chocolate Ganache Glaze:
7
Chop the chocolate and place it in microwave along with the heavy cream and butter (you can use a water bath). Then gently whisk to combine. (You can add a bit of sweetener but i like it dark)
8
Pour the chocolate ganache over the profiteroles
*I cut one in half and placed homemade vanilla ice cream inside*
Ingredients
Profiteroles:
0.50 cup Almond flour
0.50 cup Ground walnuts
¼ cup Erythritol
5 tsp Coconut flour
5 tsp Unsweetened cacao powder
0.50 tsp Baking soda
1 pinch Salt
2 Eggs
1.50 tbsp Melted butter
0.50 tsp Vanilla
0.50 tsp Stevia (you can add more Erythritol)
¼ cup Heavy cream
Chocolate Ganache Glaze:
25 g Unsweetened chocolate (Hershey's unsweetened baking bar)
1.50 tbsp Heavy cream
¾ tbsp Butter
Directions
Profiteroles:
1
Preheat oven to 325 degrees
2
Whisk all profiterole dry ingredients to combine.
3
In another bowl, add the wet ingredients and beat with a hand mixer.
4
Pour the wet ingredients into the dry and mix until all of the ingredients are completely incorporated.
5
Pour the batter into a cupcake pan and bake for approximately 30-40 minutes or until a toothpick inserted into the middle comes out clean. Do not over bake, it needs to be slightly moist.
6
Remove the profiteroles from the oven and let them cool down.
Chocolate Ganache Glaze:
7
Chop the chocolate and place it in microwave along with the heavy cream and butter (you can use a water bath). Then gently whisk to combine. (You can add a bit of sweetener but i like it dark)
8
Pour the chocolate ganache over the profiteroles
*I cut one in half and placed homemade vanilla ice cream inside*