Cream Puffs and Pastry Cream Filling with Truvía^® Cane Sugar Blend

Directions

PASTRY CREAM

• 1.

  To prepare the pastry cream: In a medium bowl, beat Truvía^® Cane Sugar Blend, flour, salt and egg yolks on high speed until thick and pale yellow, about 2 minutes. Meanwhile, heat milk in a medium saucepan over medium heat and bring to a simmer.

• 2.

  While mixing on low speed, gradually pour the hot milk into the egg mixture. Transfer the mixture back to the saucepan and cook, whisking constantly to prevent scorching. Continue to heat over medium heat until it begins to bubble, then continue cooking and whisking for about 30 seconds to thoroughly cook the eggs.

• 3.

  Transfer cooked pastry cream to a clean bowl and stir in vanilla. Cover the surface of the pastry cream with plastic wrap or parchment paper to prevent a skin from forming. Cool in the refrigerator.

PASTRY SHELLS

• 4.

  Preheat the oven to 425°F (220°C). Lightly grease two baking sheets (or line with parchment paper).

• 5.

  Combine the water, butter, and salt in a medium-sized saucepan to melt the butter and bring to a rolling boil.

• 6.

  Remove the pan from the heat. Add the flour all at once and stir vigorously.

• 7.

  Return the pan to the burner and cook over medium heat while stirring continuously for about 1 minute until the mixture becomes smooth, forms a dough and pulls away from the sides of the pan.

• 8.

  Remove the pan from the heat and let the mixture cool for 5-10 minutes.

• 9.

  Beat in the eggs one at a time. Beat each egg for about 2 minutes until the batter is smooth, shiny and thickened.

• 10.

  Spoon generously filled tablespoons of the batter into 12 mounds on the prepared baking sheets, spacing them about 3 inches apart.

• 11.

  Bake the shells for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, until pastries are a medium golden brown. The puffs will deflate if they are removed from the oven before they’re fully baked.

• 12.

  Remove the puffs from the oven and transfer them to a rack to cool.

• 13.

  Use a serrated knife to slice off the top quarter of each puff. Press down any soft baked dough inside each shell with your fingers.

• 14.

  Stir the pastry cream filling, then fill the bottom halves of the shells. Replace the tops and garnish with a dusting of powdered Truvía® Cane Sugar Blend and serve.**

• 15.

  **Make powdered Truvía® Cane Sugar Blend by grinding about 1⁄4 cup (60mL) of the sweetener in a blender for about a minute.