🔹 Ingredients (Makes ~12 cream puffs)
🥐 Protein Choux Pastry (Shells)
1 cup water
3 tbsp butter (or light butter)
½ cup all-purpose flour
¼ cup unflavored whey protein powder
3 large eggs
Pinch of salt
Tip: Use whey isolate for best texture. Casein makes them dense.
🍦 High-Protein Cream Filling
1 cup plain non-fat Greek yogurt
½ cup low-fat cream cheese (softened)
1 scoop (25–30g) vanilla protein powder
2–3 tbsp powdered sweetener or powdered sugar
½ tsp vanilla extract
Optional:
2–3 tbsp sugar-free pudding mix (for thicker texture)
🔹 Instructions
1️⃣ Make the Choux Pastry
Preheat oven to 400°F (200°C). Line baking sheet with parchment.
In a saucepan, bring water, butter, and salt to a boil.
Lower heat and stir in flour + protein powder quickly until a dough forms.
Cook 1–2 minutes until mixture pulls from sides.
Remove from heat. Let cool 5 minutes.
Add eggs one at a time, mixing well after each until smooth and glossy.
Pipe or spoon 12 mounds onto baking sheet.
Bake 20–25 minutes until puffed and golden.
Turn oven off, crack door open, and let dry inside 10 minutes.
Cool completely before filling.
2️⃣ Make the Protein Cream
Beat cream cheese until smooth.
Add Greek yogurt, protein powder, sweetener, and vanilla.
Beat until thick and fluffy.
Chill 20–30 minutes for best texture.
3️⃣ Assemble
Slice puffs in half or pipe filling into the bottom.
Fill generously.
Dust with powdered sugar (optional).
📊 Nutrition (Approximate per cream puff)
Calories: 130–160
Protein: 10–12g
Carbs: 8–10g
Fat: 6–8g
(Varies based on protein powder and dairy choices.)
