
These piroulines are also known as cigarettes russes. Crispy rolled wafers with chocolate. My brother loves these. I can't wait for him to try some without trans fats.
STORE-BRAND Pirouline Ingredients (BOLD = Trans-fats): Wheat Flour, Sugar, Vegetable Oil (Hydrogenated Coconut Oil, Peanut Oil, Partially Hydrogenated Soybean Oil), Reduced Fat Cocoa Powder, Soy Flour, Malt, Rice Flour, Cornstarch, Whey (Milk), Soy Lecithin, Salt, Natural Hazelnut Flavor, Caramel Color and Vanilla Beans. Contains: Wheat, Soy, Milk, Peanuts (all are major allergens).
1/2 cup vanilla whey (Jay Robb...no sugar)
3/4 cup almond flour (doesn't need to be blanched, but helps:)
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 cup butter or coconut oil
2 TBS Swerve(or a few drops stevia glycerite)
1-2 TBS vanilla almond milk OR water (just enough to hold dough together)
Preheat the oven to 375 degrees F. In a medium bowl, stir together the whey, almond flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the almond milk and sweetener to form a stiff dough. On parchment paper (lightly sprayed with olive oil spray), roll the dough out to 1/8 inch in thickness. Cut into desired lengths. Roll around a piece of parchment paper (so there will be a hole for chocolate filling. And place on cookie sheet. Bake for 7 minutes. Leave in oven to cool to crisp up.
CHOCOLATE GLAZE
6 TBS Swerve or erythritol, powdered
1/4 tsp stevia glycerite (if using erythritol)
4 ounces unsweetened chocolate, chopped
2 TBS unsweetened almond milk (or heavy cream)
Place chopped chocolate, and almond milk in a microwave safe bowl. Heat for 30 seconds, and stir until smooth. Mix in sweetener until smooth. Dip each cookie into the glaze, or drizzle over each cookie. (***For an easy option: Melt a ChocoPerfection bar with 1 TBS almond milk...that is what I did:) Makes 12 cookies.
NUTRITIONAL COMPARISON (per cookie):
Traditonal Creme de Pirouline = 150 calories, 19 carbs, 0 fiber
"Healthified" Creme de Pirouline = 92 calories, 2.5 carbs, 1.75g fiber
Oh I can see these would be delish!!!
ReplyDeleteI have a New Giveaway from My Sparrow, do come and enter!
xoxo
Karena
Art by Karena
Hi Maria,
ReplyDeleteWould you say stevia glycerite and stevia extract are the same product, if not can you tell me the difference. Thanks in advance.
Hi Judy-
ReplyDeleteNo, it is quite different. If you click on the word in the blog, it will send you to the description. It is a non-bitter, honey-like liquid that tastes way better than stevia.
Happy Baking.
I don't see hazelnuts or hazelnut extract in your recipe. Also, since there's no "glaze" per se on your finished product, I'm assuming the "glaze" is supposed to be the filling - right?
ReplyDeleteYep, but you could add some hazelnut extract if desired!
ReplyDeleteeeeeep! a recipe I hadn't seen! I used to love those piroulines!!! Still sort of am drawn when I see them at the shops. I never bought them very often and am not getting them anymore! They look so nice!! Off to my "to try" list definitely! (oops, too many exclamation marks again!)
ReplyDeleteThanks France! :)
Delete