Ingredients
Cream Puffs
- 1/2 cup oat milk
- 1/2 cup water
- 1/2 cup salted butter
- 1 tsp golden monk fruit sweetener
- 1/4 tsp salt
- 1 cup flour
- 2.5 eggs
Filling:
- 2 cups organic heavy cream
- 1 tbsp healing the aura matcha
- 1 1/2 tsp vanilla powder
- 1/4 cup powdered monk fruit sweetener
1. Preheat the oven to 190-200°C and line a baking tray with parchment paper or a silicone mat.
2. In a saucepan, combine water, oat milk, monk fruit sweetener, and salt. Bring to a boil, then remove from heat and stir in the flour until a smooth ball forms.
3. Place the pan back over medium heat, stirring for about 2 minutes to cook the flour. Remove from heat and use an electric mixer to whisk for 1 minute to cool the dough slightly.
4. Add eggs one at a time, beating well between each addition. Transfer the dough to a zip lock bag and pipe small circles onto the baking tray.
5. Bake at 190-200°C for 10 minutes, then reduce the temperature to 160°C and bake for an additional 15-20 minutes or until golden brown. Set aside.
6. Make the filling - In a bowl, whisk together heavy cream and matcha until it forms a thick liquid.
7. Add powdered monk fruit sweetener and vanilla powder, and continue whisking until thick peaks form.
8. Assemble the puffs - Fill a pastry bag or a large zip lock bag with the filling. Pipe the filling into the sides of the puffs until they are full. Repeat until all puffs are filled.
Serve immediately or store in an airtight container in the fridge/freezer!