This can be very tricky to get right but I have a few friends who are diabetic and so far haven’t managed to kill any of them yet. Simply put, diabetics can eat exactly the same as the rest of us, but, it has to be monitored and moderated, not so much for the just sugars but for the carbohydrate intake.
There are now lots of replacements for sugar and most recipes will take them very well, unfortunately, hard sweets or candy aren’t among them as none of them will turn into toffee or candy the way real sugar does. All my friends with this problem say the same thing though and they have a trick to let them enjoy a boiled sweet now and again.
We all know that some diabetics are hyper, making too much insulin and some are hypo, not making enough. That, I know is oversimplifying it a little but it’s the gist of it. When checking their blood sugar levels some of my friends, not all I hasten to add, will make a note of when it’s a bit low and help themselves to a sweetie to help bring it back up. Not something the doctors will recommend but it works for them and allows a little treat now and again.
However, there are times when people with this problem will feel a bit left out, it can’t be much fun at a dinner to have to turn down the puddings all the time while muttering about, “my diabetes won’t let me have that,”
So here are a sweet treat just for those so afflicted, (the rest of us can munch these as well and if you didn’t know they were for diabetics you wouldn’t be able to tell.
This recipe should make about 18 to 20 profiteroles.
- 5 Fluid ounces cold water
- 2 Ounces unsalted butter
- 3 Ounces plain white flour
- 2 Teaspoons xylitol (or any other artificial sweetener)
- 2 large eggs
- 8 Fluid ounces whipping cream
- 1 Teaspoon vanilla extract
- 45g xylitol or whichever sweetener you choose
- 2 Ounces plain diabetic chocolate, (you should be able to get this in any good supermarket.)
- 2 Fluid ounces double cream
- 1/2 Teaspoon vanilla extract
- 1 Tablespoon xylitol or another sweetener
Pre-heat the oven to 200 C / gas 6.
Cut a piece of non-stick baking parchment to fit the size of your baking tray, wet it under cold running water for a couple of seconds and place it on the tray.
Sift the flour through a sieve and put it in a bowl with the xylitol. Set aside.
Put the eggs in a glass or a small measuring jug and beat them with a fork until thoroughly mixed. Set aside.
Measure the cold water and the butter and put them into a saucepan. Bring to the boil over a moderate heat, stirring every now and then.
As soon as the water starts to boil, take off the heat and beat in the flour and xylitol mixture. Keep on beating vigorously until a smooth ball of paste forms and leaves the sides of the saucepan.
Add the egg a little at a time, each time beating it until the paste is thoroughly combined. The end result will be a smooth and glossy paste.
Use a teaspoon to make 18-20 dollops on a baking tray.
Bake for 10 minutes, then increase the oven temperature to 220 C / gas 7 and bake for another 5-10 minutes. When the profiteroles are golden and crisp, take them out of the oven.
Pierce the side of each profiterole with a skewer to let the steam out and place them on a wire rack to cool.
Prepare the cream filling: Whisk all the ingredients in a bowl until firm peaks form. Place the bowl in a refrigerator for the time being.
Prepare the chocolate sauce: Put all the ingredients in a saucepan and heat gently. Stir all the time until the chocolate melts and the mixture thickens. Set aside.
Assemble: Take each profiterole and cut horizontally into halves. Spread a heaped teaspoonful of cream on the bottom and gently press the top onto it. Place the profiteroles on a serving plate or bowl.
Use a piping bag or a spoon to spread the chocolate sauce over the profiteroles. Serve immediately.
To make profiteroles successfully, you will need to make them quickly. Therefore, you need to get all the preparation done first. Also, profiteroles go soggy quickly, so put the cream filling and chocolate sauce on top just before serving.
And that’s the first and most complicated one, diabetic or not, profiteroles are a pain to make but well worth the time spent I think.
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