Making sugarfree chocolate profiteroles

First, start by making the choux batter. Preheat the oven to 190 degrees. First, melt the butter in a saucepan. Then add the milk and water. Then bring it to a boil. Then remove the pan from the heat and add the wheat flour all at once. Mix this to a smooth batter on low heat. Then let it cool down for a while.

Then add the eggs one by one and mix until smooth. Then spoon this batter into a piping bag with a round mouth of 10 to 15 mm. Then line a baking tray with baking paper. Pipe the sugarfree chocolate profiteroles on this. With this recipe, you can make 40 small or 20 large puffs (you can even make Bossche Bollen with them). Then bake the profiteroles for about 30 minutes or until they turn a nice golden brown. Do not open the oven door while baking, as the profiteroles will collapse.

Making sugarfree whipped cream filling

Then get started with the sugarfree whipped cream filling. Beat the whipping cream stiffly together with the Steviala Frost Vanilla and whipped cream stiffener/gelatin powder. Then put it in a piping bag. Then cut the puffs in half and pipe a dollop of whipped cream into each profiterole.

Making sugarfree chocolate layer

Then you can finally get started with the sugarfree chocolate topping. Dip the top of the profiteroles in the warmed Steviala Oh' Choc! chocolate topping. Finally, place these tops back on the profiteroles. Place the sugarfree chocolate profiteroles in the fridge for at least 1 hour. This makes the chocolate slightly firmer, but retains a soft bite. Of course, you can also melt Steviala Dark Chocolate Melties and pour it over the sugarfree chocolate profiteroles. Top it off with chopped hazelnuts and enjoy!