Dough
1/2 cup water
1/3 cup unsalted butter with salt
1 pinch of salt
11/4 cups all-purpose flour
3 eggs
Filling
1 1/2 cups skimmed milk
2 egg yolks
3 1/2 tablespoons all-purpose flour
1 1/2 tablespoons cornstarch
2 tablespoons diet chocolate powder
1 pinch of salt
1 tablespoon light butter
50g diet milk chocolate chips
2 envelopes (5g) of aspartame
Coating
300g diet milk chocolate
Accessories
Large muffin tin with a 1.5cm diameter smooth nozzle
Big baking sheet
Dough
1/2 cup water
1/3 cup unsalted butter with salt
1 pinch of salt
11/4 cups all-purpose flour
3 eggs
Filling
1 1/2 cups skimmed milk
2 egg yolks
3 1/2 tablespoons all-purpose flour
1 1/2 tablespoons cornstarch
2 tablespoons diet chocolate powder
1 pinch of salt
1 tablespoon light butter
50g diet milk chocolate chips
2 envelopes (5g) of aspartame
Coating
300g diet milk chocolate
Accessories
Large muffin tin with a 1.5cm diameter smooth nozzle
Big baking sheet
Dough
1 In a medium saucepan, bring the water, butter, and salt to a boil
When boiling, add the flour and stir until the dough comes away from the sides of the pan
2 Beat the dough in a stand mixer until smooth
Add the eggs one at a time, beating well after each addition
Beat until homogeneous
3 Preheat the oven to 220°C
Put the dough into a piping bag and pipe strips of 7cm onto the baking sheet, leaving space between them
Bake for five minutes
4 Reduce the temperature to 180°C and bake for another 20 minutes or until golden brown and internal temperature reaches 65°C
Filling
1 In a saucepan, mix the milk with egg yolks
Add the flour, cornstarch, and diet chocolate powder and stir well
Simmer over low heat, stirring
2 When it starts to thicken, add the salt, butter, and chocolate chips
3 Continue stirring until it comes away from the sides of the pan
Add aspartame, remove from heat, and let cool
Use a knife to split open the cakes and fill with the cream
Coating
Melt the diet milk chocolate in a water bath and coat the cakes
Refrigerate until serving time.
