Low FODMAP Cream Puffs with Pastry Cream

Total time3 hr 15 min

Prep time40 min

Cook time35 min

Low FODMAP Cream Puffs with Pastry Cream

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Ingredients

12 servings

For the pastry cream

2 cups whole milk
Lactaid Lactose Free Whole Milk Half Gallon Lactaid Lactose Free Whole Milk 96 fl oz Horizon Organic Whole Lactose Free Milk - 0.5 Gallon
O Organics Lactose Free Whole Milk, 64 fl oz
Organic Valley Lactose Free Whole Milk (1/2 Gl)
See all
½ cup granulated sugar, divided
5 large pasteurized egg yolks
¼ cup cornstarch
2 tbsp unsalted butter, cut into pieces
1 tsp pure vanilla extract

For the choux pastry

½ cup water
½ cup whole milk
½ cup (1 stick) unsalted butter, cut into pieces
1 tsp granulated sugar
½ tsp salt
1 cup all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
4 large eggs, at room temperature

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Make the pastry cream first so it has time to chill. In a medium saucepan, combine the milk and half the sugar (1/4 cup) over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges, about 4–5 minutes. Do not let it boil.
2
In a medium bowl, whisk the pasteurized egg yolks with the remaining 1/4 cup sugar until pale and slightly thickened, about 1 minute. Add the cornstarch and whisk until fully incorporated and no lumps remain.

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