Chocolate-topped cream puffs

A small choux pastry dessert with lactose-free cream. Let the shells dry and cool properly before filling so they hold their shape.

Serves or makes: 12 small puffs

Ingredients

• 150 mL water
• 60 g butter
• 90 g plain flour
• 3 eggs, lightly beaten
• 250 mL lactose-free whipping cream
• 120 g dark chocolate
• 1 teaspoon caster sugar

Method

1. Heat a conventional oven to 210°C. Bring water and butter to the boil, then beat in the flour until the mixture forms a ball and leaves the pan sides.
2. Cool for five minutes. Beat in egg gradually until the paste is glossy and drops slowly from a spoon; you may not need all the egg.
3. Spoon 12 mounds onto a lined tray. Bake for about 25 minutes until puffed, browned and dry; slit the sides and cool on a rack.
4. Whip the cream with sugar, fill cooled shells and spoon melted chocolate over the tops. Refrigerate until serving. Contains wheat, egg and milk protein.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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