Vanilla and chocolate cream puffs Dukan
The first time I tried to make Dukan choux à la crème, I honestly thought there was no way anything edible could come out without flour, butter, and everything I knew that gives flavor to the shells. In fact, I even mixed up the jars and added too many oat bran, resulting in a concrete-like mixture that wouldn’t puff up at all. However, after two attempts and some muttering under my breath, I finally came up with a version that not only holds up well when filled with cream but is also quite tasty—a light treat that won’t leave you regretting it after devouring two pieces with your coffee. From repeating the recipe, I learned what not to skip, where I could cheat, and what mistakes people commonly make. So, if you’re looking for a Dukan-style éclair, with vanilla and chocolate cream, without tons of sugar and flour, this is it: it fits into a diet, satisfies spontaneous cravings, or when you want something truly “sweet” without testing your conscience. The time spent near the oven isn’t small, but it’s not hard work either. Quick Info It takes about 45 minutes in total, if you don’t get lost with the cream along the way. You’ll get 12 pieces (brioche, choux, call them what you like; I simply call them “filled donuts”). It’s a recipe that isn’t too complicated, but you need to be careful with the baking and how you whip the eggs, otherwise they won’t puff up. So, if you’re a beginner in baking, you can manage, but don’t rush. The difficulty level? I’d say medium to easy, if you have a mixer. Ingredients (and why I use each) For the choux shells (12 pieces): 5 egg whites – they provide volume and “puff” to the dough. Don’t skip this, it’s clear. 2 egg yolks – add a bit of flavor and color, bind the mixture. A pinch of salt – enhances the sweetness, I always add it to meringues, and here it’s a must. 4 tablespoons cornstarch – substitutes for flour, gives structure. 2 tablespoons oat bran – adds fiber, but also gives a more “serious” bite. Don’t add more, or it will become too dense. 6 tablespoons powdered sweetener – I used erythritol, so I wouldn’t taste powder. 1 vial vanilla essence – for flavor, otherwise everything is bland. 1 packet baking powder – helps with rising, it won’t do miracles if you don’t whip the eggs well, but it helps. For the vanilla cream: 1 packet sugar-free vanilla pudding (something like Dr. Oetker) 3-4 tablespoons powdered sweetener (to taste, don’t overdo it; it’s better to be less sweet) 350 ml skimmed milk (0.9% or 1.5%, whatever you find) 1 vial vanilla essence For the chocolate cream: 1 packet sugar-free chocolate pudding 3-4 tablespoons powdered sweetener 350 ml skimmed milk 1 vial rum essence (because it pairs well with chocolate) For decoration: 1 diet chocolate (like Sly or whatever you find on the shelf with less than 1 g sugar/100 g, so you don’t clash with Dukan) Preparation Method 1. First thing: preheat the oven to medium heat (I set it to 180°C, but for a gas oven, it’s on setting 3). Take out the silicone muffin molds; otherwise, you’ll be scrambling to find them when you’re ready. 2. Beat the egg whites with a pinch of salt until you have a stiff foam that doesn’t fall when you turn the bowl upside down (don’t play around, but don’t let them dry out too much either). I use a mixer for about 3-4 minutes on high speed. 3. Add the egg yolks, but not all at once, so the foam doesn’t deflate. Mix with the mixer on the lowest setting, or even with a whisk, just enough to combine. Don’t overbeat, or you’ll lose the volume. 4. In a separate bowl, mix the oat bran, cornstarch, and baking powder. This is to avoid lumps. Pour it over the beaten eggs, usually gradually, with a wooden spoon. Don’t mix, just gently fold in with wide movements, like with sponge cake, to keep some air in. 5. Add the sweetener and vanilla essence. For me, if I add it all at once, the mixture deflates, so I add it slowly, in two batches, mixing gently. 6. This mixture goes into the silicone molds, about 3/4 full (don’t fill to the top, as they will rise a bit while baking). If you don’t have silicone molds, use muffin paper, but the shells will come out a bit “ruffled,” not as pretty. 7. Bake for about 20-25 minutes. Depending on your oven, they might be ready in 18 or 30 minutes, so after 20 minutes, check with a toothpick: if it comes out clean and the donuts are slightly golden, you’re good. Don’t open the oven door in the first 15 minutes, or they won’t rise. 8. Take them out of the oven, let them cool for 5 minutes, then carefully remove them from the molds. Don’t stack them on top of each other, or they will get soggy. 9. For the creams, I do this: I heat 350 ml of milk on low heat in a non-stick saucepan. In a bowl, I mix the pudding packet with 3-4 tablespoons of sweetener and 3-4 tablespoons of cold milk, just enough to make a paste. When the milk is almost boiling, I pour the paste over it, stirring constantly with a whisk to avoid lumps. If you see it’s not thickening, let it sit for another minute on low heat. 10. Once the cream has thickened, I remove it from the heat and add the essence. For the vanilla cream, use vanilla essence; for the chocolate cream, use rum essence. Let them cool (it’s important for them to be completely cool, or they will make the shells soggy and turn everything into mush). 11. Cut the top off each choux (about a third from the top, so it remains like a little cup). Fill with a spoon: 6 with vanilla cream, 6 with chocolate cream. Fill as much as it can hold, but without bursting when you close it. Place the tops back on over the cream. 12. Melt the diet chocolate in the microwave or in a double boiler, with a bit of patience. Finally, decorate each choux on top with a thin line of melted chocolate. Don’t drown everything in chocolate, or you won’t taste the cream. Why I Make This Recipe Often I don’t know how to say it, but when you’re craving something sweet and don’t want to face the entire pastry shelf, this quick portion at home works perfectly. It also has some fiber; it’s not the kind of dessert that sends you to a nap, it doesn’t bloat you, and you don’t feel like you’re cheating on your diet. Plus, if you have kids or guests on a diet, you won’t embarrass yourself. It’s light yet filling, and it doesn’t leave any “debts” in digestion. It’s also one of the few recipes I’ve made weekly without getting tired of it, probably because you can juggle the creams and flavors once you have the base. It impresses at small parties with coffee too. Tips, Variations, and Serving Ideas Useful Tips 1. Don’t rush when beating the egg whites. If they aren’t stiff, the mixture won’t rise, and they will bake flat. 2. For oat bran, don’t add more than 2 tablespoons. Many people add heaping tablespoons, and they come out hard, not like choux. 3. Don’t fill the molds to the top—if you do, they will overflow while baking and look like caps. 4. The cream must be completely cooled before filling, or everything becomes gummy. 5. If you want it to work for friends who aren’t on the Dukan diet, you can mix half skimmed milk with half coconut milk (but not too fatty, or the pudding won’t set). Ingredient Substitutions and Adaptations - You can replace oat bran with almond flour (if you’re not strictly following Dukan), but only use one tablespoon, or it will become oily. - If you want a gluten-free version, omit the bran and use complete cornstarch (6 tablespoons total). The shells will be a bit crunchier, but it’s doable. - Instead of powdered sweetener, you can use xylitol, but don’t add too much, as it can be laxative. - For the chocolate cream, you can add a tablespoon of unsweetened cocoa powder if you want it to be more “chocolatey.” - If you want coffee cream, mix a tablespoon of instant coffee dissolved in 2 tablespoons of water into the vanilla pudding. Variations - You can make all the choux with a single cream; you don’t have to mix two packets if you’re not in the mood. - For decoration, instead of melted chocolate, you can use a sprinkle of cocoa or a bit of orange zest (but not the whole packet, just a little flavor). - I also like them plain, without cream, just with a sprinkle of sweetener on top. Serving Ideas - With black coffee or tea, it’s my dessert at 11. - If you’re in the mood for “menus,” place them on a platter, alternate vanilla/chocolate, and let everyone choose. - They also go well with a bit of Greek yogurt on the side for those who don’t want the classic creams. Frequently Asked Questions 1. Why don’t my choux rise while baking? Usually, either the egg whites weren’t whipped stiff enough, or you mixed too much after adding the dry ingredients. Or maybe you added too much bran, which weighs the mixture down. 2. Can I use a different type of sweetener? Yes, but it should be powdered, not granulated. Erythritol works well, and xylitol too (but don’t overdo it). Simple stevia can give a bitter taste if you add too much. 3. Can it be made without cornstarch? I don’t recommend it, as cornstarch substitutes for flour here. Without it, you won’t have structure; they will deflate and come out like flat omelets. 4. Can I keep the cream separately? Sure, keep it in the fridge in a jar with a lid and fill the choux just before serving, so they don’t get soggy. 5. Can the choux be frozen? The plain shells (without cream) can be frozen, but after thawing, they become slightly gummy. Still, for quick cravings, it’s doable. Nutritional Values (Approximate) Per piece (out of 12, with cream): about 65-75 kcal, 6-7 g protein, 1-2 g net carbs (depending on the pudding used), maximum 2-3 g fat. The shells have very few carbs, but also some fiber from the bran. They won’t spike your blood sugar. They don’t have much cholesterol (mostly egg whites), so they’re good for diets and post-workout meals. It’s not something with a lot of fat, but it fills you up and doesn’t leave a “diet plastic” impression. For the cream, it depends on how much essence, milk, or chocolate you add—I’d say don’t go overboard with the toppings to avoid unnecessary calories. How to Store and Reheat It’s best to store the empty shells in a container with a lid (or in a cloth bag, to avoid sweating). In the fridge, they keep well for 2-3 days if not filled. Filled, I recommend consuming them that day or the next at most, otherwise they get soggy and lose the choux texture, becoming mushy. If you want to reheat them, do it only with the shells, at 100°C for 3-4 minutes, to make them a bit crispy again. Don’t put the cream in the oven or microwave, as it will melt and spill everywhere. The creams keep well in the fridge for 2-3 days in a covered jar. If they thicken too much, add a tablespoon of cold milk and whisk. I usually make a batch, keep 2-3 plain ones in the fridge, and the rest disappear pretty quickly. I never leave them filled for more than a day; it’s not that they spoil, but they no longer have the right texture.
Preparation
Doughnuts: We beat the egg whites with a little salt until foamy, then add the egg yolks and mix on the lowest speed. We mix the cornstarch with the bran and baking powder, add them to the egg whites, and stir well with a wooden spoon. Then we add the sweetener and vanilla essence. We fill the silicone muffin molds about 3/4 full and bake them in the oven at medium heat for about 20-25 minutes until they pass the toothpick test. Once they are ready, we carefully remove them from the molds and let them cool. The creams are prepared according to the instructions on the package: heat the milk (350 ml) on low heat, in a bowl mix the pudding packet with 3-4 tablespoons of sweetener and 3-4 tablespoons of milk. Pour this mixture into the milk on the stove and whisk until the mixture thickens. Finally, add the essences to each cream and let it cool. After the doughnuts have cooled, we cut off the top and fill them with vanilla cream and chocolate cream. I filled 6 with vanilla and 6 with chocolate. We decorate them with melted chocolate.
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