Paris Brest Directions:
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Prepare the custard in advance. Whisk egg, yolk, and sweetener until pale. Add flour, cornstarch, and salt; whisk smooth.
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Heat skim milk until steaming. Temper the egg mixture, then return everything to the saucepan.
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Cook over medium-low heat, whisking constantly, until thickened. Stir in vanilla, cover with plastic wrap touching the surface, and chill.
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For the pâte à choux, heat water, buttery spread, sweetener, and salt until simmering. Remove from heat, add flour, and stir vigorously.
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Return to low heat and continue mixing until dough pulls away from the pan.
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Remove from heat. Add eggs one at a time, mixing until glossy and smooth.
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Pipe or spoon dough mounds in a 9-inch ring on parchment paper.
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Bake at 425°F (220°C) for 10 minutes. Lower temperature to 375°F (190°C) without opening the oven and bake 20–25 more minutes.
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Turn off oven, pierce each puff, leave the door ajar for 15 minutes, then cool completely.
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Fold vanilla into the whipped topping.
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Slice the cooled choux ring horizontally. Fill the bottom with the custard, then a thick layer of whipped topping.
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Replace the top and dust with powdered sweetener before serving.
WW Points Calculation
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Water: 0.00
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I Can’t Believe It’s Not Butter Light (4 tbsp): 4.00
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Swerve Granular (all uses): 0.00
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Salt (all): 0.00
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King Arthur All-Purpose Flour (pâte 1 cup + custard 2 tbsp): 15.00
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Eggland’s Best Eggs (all whole eggs + yolk): 0.00
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Great Value Fat Free Milk (1 cup): 0.00
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Argo Cornstarch (2 tbsp): 3.00
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Vanilla extract: 0.00
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TruWhip Skinny (2 1/2 cups): 10.00
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Swerve Confectioners: 0.00
Points Information:
Total Points: 32.00
Servings: 8 slices
Points per serving: 4.00
Nutrition Information
Calories: 154
Fat: 5 g
Protein: 6 g
Carbohydrates: 21 g
Sugar: 3 g
Sodium: 184 mg
I'm waiting for your comments! Enjoy!
