• Makes 30 small cream puffs
  • Serving size: 2 cream puffs

Cream Puff Shells

  • Preheat oven to 400 F (200 C)
  • baking sheets, dampened
  • 1/3 cup vegetable oil
  • pinch salt
  • 1 cup all-purpose flour
  • 4 eggs, at room temperature
  • 1 tsp vanilla extract
  1. In a saucepan, combine 1 cup water, oil, and salt. Bring to a rapid boil over high heat. Add flour all at once, beating vigorously with a wooden spoon. Beat until mixture forms a ball and draws away from the sides of the pan. Remove from heat and let cool for 5 minutes.
  2. Using an electric mixer, beat in eggs, one at a time, and vanilla. Beat for 1 to 2 minutes or until dough is very smooth and glossy.
  3. For each shell, spoon about 1 tbsp (15 ml) dough onto prepared baking sheets, placing shells about 2 inches (5 cm) apart.
  4. Bake in upper and lower thirds of preheated oven for 10 minutes. Switch pans on racks. Increase heat to 450 F (230 C) and bake for 12 to 15 minutes or until puffs are lightly browned, crisp and firm to the touch. Slit each puff with the tip of a sharp knife to release steam. Let cool on pans on wire racks before filling.

Chocolate Almond Filling

  • 1 packet whipped topping mix (for 2 cups/500 mL whipped topping)
  • 1/2 cup cold 2% milk
  • 2 tsp unsweetened cocoa powdered
  • 1 tsp almond extract
  • 6 almonds, toasted and chopped
  1. In a small, deep bowl, using an electric mixer, beat whipped topping mix, milk, cocoa powder and almond extract until stiff peaks form. Continue to beat for 2 minutes or until fluffy. Fold in almonds. Store in an airtight container in the refrigerator for up to 1 day.
  • pastry bag firtted with a small plain tube (optional)
  • 2 cups Chocolate Almond Filling (see recipe below)
  • 30 cream puff shells (see recipe below)
  1. Place filling in pastry bag and fill puffs with 1 tbsp (15 ml) filling through slit made in puff shell (or cut top off and spoon filling into puffs). Serve immediately or refrigerate for up to 4 hours.
  • Calories: 115
  • Carbohydrates 9 g
  • Fiber 0 g
  • Protein 3 g
  • Total fat 8 g
  • Saturated fat 2 g
  • Cholesterol 50 mg
  • Sodium 43 mg

– from the book, Canada’s 250 essential diabetes recipes, edited by Sharon Zeiler, Bsc, MBA, RD – in cooperation with the Canadian Diabetes Association.

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