Pastry:
It’s basically a modified oopsie recipe:
Separate 4 eggs.
Beat the whites with a pinch of cream of tartar until FIRM peaks. In another bowl mix 4 yolks, 1 tsp coconut flour, 1 T egg white or egg white and beef protein powder mix, 2 oz cream cheese and 3-4 drops stevia glycerite or 1/2 tsp sweetener of choice. Mix scoop of the egg whites into the yolks to make pourable well mixed batter, then fold into the whites, leaving as firm as possible but completely combined.
Take a parchment lined cookie sheet and plop 6-8 rounds. For best height and form, use a rubber spatula and hold pointing down at 90 degree angle to pan and twist hand as drop batter (this is not essential to the taste!)
Bake 350 for 10-11 mins til top is browned.
Then cool completely.
Make the pastry cream:
Heat 1 1/2 cups Heavy whipping cream in a pan but do not allow to boil. In separate bowl, mix
1/4 c powdered or granulated sweetener & 3-4 drops stevia glycerite (if don’t have skip the stevia), 1/8 t xanthan gum, 1/8 teaspoon salt and 4 large egg yolks into a paste. Now slowly pour in warm hwc while stirring constantly, then pour all back into pan and cook stirring constantly til thickened (this takes a while, like 10 mins). Be careful not to boil or burn. You want to cook til fairly thick, like pudding consistency. Remove from heat, and pour through a sieve into a bowl. Stir in 1 teaspoon vanilla extract. Chill in fridge to complete thickening! (will take up to an hour)
Topping: Melt 2 oz unsweetened chocolate with 2 T hwc and 1 T butter and sweetener to taste.
With a bread knife, cut a muffin in half to form top and bottom. If muffins aren’t thick enough to do this, you can use 2 muffins but will be a bit “breadier” (FYI you can cut in half right away when take out of oven while still “puffed” if they are too big a challenge once cooled)
Place “bottom” down and apply pastry cream, now Dip or drizzle chocolate on top half and place on top of bottom.
Put in fridge for 20+ minutes. (repeat with rest of the ingredients.
sigh
