I have been dreaming about making cream puffs for weeks. I was even going to make them this week, but since we’ve been watching our sweet consumption this week. I decided to make savory puffs instead, don’t get me wrong I do know that eating cheese puffs is eating carbs. But mind you that I saved us from the fatty whipped cream in the filling of the original puffs.The other great thing about this puffs is the fact that you can make them completely dairy free if you don’t add the cheese, they will be just as tasty.The other thing is I made them with one of my favorite butter replacement coconut oil.This are a real treat for dinner or as a snack. You should really try them.
- ¾ cup water
- ¼ cup coconut oil
- 1 cup spelt flour
- 1 tsp baking powder
- 3 eggs
- 100 gr (3.5 oz) low fat cheddar cheese
- 1 tbs chili flakes
- ½ tsp salt
- Heat oven to 400°F (200°C) and line bake sheet with parchment paper.
- Mix flour and baking powder.
- Place water, coconut oil and salt in a sauce pan and bring to a boil over medium heat. Remove pan from heat and add flour mix and chili flakes and stir until combined. Return pan to heat and stir in a circular motion until dough forms a ball at the center of pan.
- Transfer dough to a large bowl and let rest for 5 minutes.
- With a hand mixer start whisking the dough. Add in one egg at a time and mix on medium until combined. Mix until fully incorporated before adding the next egg. Dough should be smooth, if not mix until dough is free of lumps.
- Add the cheddar cheese and mix into dough.
- Place dough in pastry bag fitted with a large round tip. Pipe 2-inch puffs, two inches apart onto parchment-lined pan. Bake for about 20 minutes or until golden brown.
- Remove from oven and let cool.
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