DECADENT CREAM PUFFS
Diabetics: 1 Carb Choices

Makes 12

• 1 cup filtered low-sodium water (trace)
• 1 stick unsalted butter (12.4 mg)
• 1 cup white unbleached flour (2.5 mg)
• 1 tablespoon cider vinegar (.15 mg)
• ½ teaspoon vanilla extract (.189 mg)
• 4 eggs (252 mg)

Preheat your standard oven to 400° F or your convection oven to 375° F.

Crack eggs and place white and yolks into a bowl. Set aside.

Heat water and butter in a medium pan until they boil. Using a wooden spoon, stir in the flour, stirring steadily over a low to medium heat for about a minute or until the batter becomes one smooth ball. Remove this from the heat and beat in the vinegar, vanilla, and 4 eggs all at the same time. Beat until smooth.

On large cookie sheet, spoon or scoop about a ¼ cup of dough setting them about three inches apart. (I use a ¼ cup measuring cup. This forms a very nice round well shaped "puff.") You can also shape into elongated puffs.

Bake on middle rack for about 35 to 40 minutes or until golden brown. Test with a toothpick. Cool on rack for about 10 to 20 minutes.

Cut in half, remove soft dough if any. (May also inject filling through small hole in the end of the puff that you create.) Fill with whipped cream sweetened with confectioner's sugar. (Helms Filling Secret: Helms we believe actually used the original Italian recipe of water, milk, cornstarch, sugar, egg, and salt and vanilla. However, today we prefer for richness and flavor real whipped cream, and if on a low fat diet you may use light whipping cream. We have included two choices: one with the whipping cream and the other with the original Italian filling. The whipping cream version is easier to make and is lower in calories than the Italian version.

Filling

Whipped Cream Version



• 1 Small Container (cup) Whipping Cream* (45.6 mg)
• 1/4 cup Confectioner's sugar (.3 mg)
• 1 teaspoon vanilla (.378 mg)
• 2-teaspoons cornstarch (.469 mg)
  
  Whip cream at high speed in a chilled bowl, add sugar, vanilla and cornstarch after cream begins to form. Whip until stiff.
  
  Italian Version
  
  
• 1 cup white granulated sugar (trace)
• 1/3 cup cornstarch (3.802 mg)
• 1 large egg, lightly beaten (63 mg)
• 2 cups scalded 1% milk with added Vitamin A (214.7 mg)
• 1 teaspoon vanilla (.378 mg)


Combine sugart and cornstarch. Add lightly beaten egg and stir ih the lightly scalded 1% milk. Using a double boiler cook for about 15 minnutes. Stir constantly until mixture is thick. Cool, add vanilla. Inject into puff or slice puff in half along the sides lengthwise and spoon mix into bottom half, topping with other half.

May also use our chocolate mousse mix or a salt free homemade custard or pudding mix. Refrigerate and serve cold.

*May exchange for Light Whipping Cream. Add 2-tablespoons of confecitoner's sugar and 1 teaspoon of cornstarch if you do. Calories remain about the same, about 4 Kcal fewer per cream puff.