Cloud bread seems to be all the rage at the moment on WLS and low-carb forums and we have certainly covered it here where we explored it’s qualities as a bread substitute, pizza base and more. It now appears that it is gaining popularity as a substitute choux pastry in things like profiteroles (and maybe even a choux type ring – sweet or savoury).

 

We’ve made a batch or two to see how it works out and have been pleasantly surprised with the results – I guess relying more on the filling than the casing it has less opportunity to disappoint. Most things sandwiched with a creamy filling, some soft fruit or drizzled with chocolate taste divine!

 

 

And so it is with our two offerings: 

Hey You, Get Off Of My Cloud! Profiteroles

We made twice (2 x) the basic cloud bread recipe (see here) for each variation. Each makes 12 profiteroles. When you have prepared the batter drop 2 tbsp into a 12-hole muffin/bun tin that has been generously spritzed with low-fat cooking spray or mist. Cook in a preheated oven 150 C/300 F/gas 1 for 30-35 minutes or until the tops are golden and set. Remove from the oven and place on a cooling rack to cool completely before filling. Don’t fill the bread cloud profiteroles too far ahead or they will become too spongy if you like a crispy result.

 

CHOCOLATE PROFITEROLES: These are so quick and easy to prepare – simply halve the cooked cloud breads across their middles and fill by spooning or piping a creamy filling in the centre.  We have tried with success: whipped low-fat cream; thick fat-free Greek yogurt sweetened with a little sweetener; quark flavoured and sweetened with salted caramel extract as here; and even low-fat, low-sugar ice cream when serving immediately. The top is then drizzled with a low-sugar type chocolate sauce – we found the Choc Shot brand very good for this but you can use your own favourite melted sugar-free chocolate if preferred. Serve as soon as possible.

 

 

STRAWBERRY PROFITEROLES: Halve the cooked cloud breads as above. Prepare a strawberry flavoured filling by beating 225 g/1 cup low-fat cream or soft cheese with 2 tbsp low-fat butter and sweetener to taste until smooth. Fold in     75 g/½ cup chopped strawberries, a dash of vanilla extract and 150 g/½ cup thick fat-free Greek yogurt. Use this filling to sandwich the cloud bread halves together (spoon or pipe as liked). Top each with a strawberry half to decorate. Serve as soon as possible.

OTHER IDEAS: 

•  Fill with lemon curd (or cream/yogurt mixed with the same) – recipe for lemon curd here.
•  Flavour cream, cream cheese, quark or yogurt with coffee extract or instant coffee dissolved in a little hot water.
•  Add chopped nuts to your filling mixture for added protein and a hint of crunch. Pistachios look particularly good.
•  Use other soft berries like raspberries, blueberries and blackberries instead of strawberries or the best in season.
•  Add a little grated chocolate to the strawberry filling mixture for just a hint of black forest – cherries would be also good to use here instead of strawberries for the ‘real thing’.