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Ingredients
  • subheading: 1x:
  • subheading: 2x:
  • subheading: 3x:
  • subheading: Choux Pastry:
  • 100 g water
  • 50 g unsalted butter
  • 20 g lupin flour (U.S. option HERE, or world-wide delivery option HERE - use code QUEENKETO5 for discount at checkout)
  • 20 g arrowroot flour (U.S. option HERE)
  • ¼ tsp xanthan gum (U.S. option HERE)
  • 2 large eggs - 110g without shell, lightly beaten
  • ½ tsp pure stevia powder (U.S. option HERE)
  • 1 pinch fine himalayan pink salt (U.S. option HERE)
  • subheading: Coffee Cream:
  • 150 g mascarpone
  • 150 g whipping cream
  • 20 g Sukrin icing 'sugar' or Swerve confectioner (U.S. options HERE and HERE)
  • 25 g espresso coffee or other strong coffee
  • subheading: Chocolate Ganache:
  • 20 g stevia sweetened chocolate drops or Callebaut 100% cocoa buttons (U.S. option HERE)
  • 20 g Arla Lactose-Free Whole Milk (U.K.) or plant-based milk of your choice
Steps
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