Paris Brest Ingredients:
for the pâte à choux
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1 cup water
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4 tbsp light buttery spread (I Can’t Believe It’s Not Butter Light)
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1 tsp sweetener (Swerve Granular)
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1/2 tsp salt
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1 cup all-purpose flour (King Arthur)
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3 large eggs (Eggland’s Best)
for the custard (reduced to match the visual)
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1 cup skim milk (Great Value Fat Free Milk)
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1 large egg (Eggland’s Best)
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1 egg yolk (Eggland’s Best)
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1/4 cup sweetener (Swerve Granular)
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2 tbsp all-purpose flour (King Arthur)
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2 tbsp cornstarch (Argo)
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1/8 tsp salt
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1 tsp vanilla extract (McCormick)
for the whipped cream filling (increased to match the visual)
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2 1/2 cups fat-free whipped topping (TruWhip Skinny)
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1 tsp vanilla extract (McCormick)
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powdered sweetener for dusting (Swerve Confectioners)
How to make Paris Brest?
Please c-lic-k the photo or the "next >" button below to see the instructions.
