Blueberry Cream Puffs
Choux pastry
  • 1/4 cup butter (225g)
  • cup water (125g)
  • cup flour (120g)
  • 1 whole egg (60g)
  • 1/4 cup egg whites (60g)

  • cup Jet Puff marshmallow creme (160g)

  • 2/3 cup blueberries (100g)
No milk/cream, and no chocolate! That keeps the phosphorus and potassium nice and low.
 Nutritional information 
1/2 cup portion
 Phosphorus (mg) 20 
 Potassium (mg) 64 
 Sodium (mg) 91 
 Protein (g) 4.0 
 Sugar (g) 7.2 
 Carbohydrates (g) 22 
 Water (mL) 71 
 Fibre (g) 0.68 
 Calories 155 
STEP 1: Pre-heat your oven to 375F. Bring the butter and water to a boil.
STEP 2: Dump the flour at once.
STEP 3: Blend until the dough comes unstuck from the sides.
STEP 4: Keep heating while kneading with a spoon for 3 minutes.
STEP 5: Transfer to mixer and beat so help it cool.
STEP 6: When it stops steaming, add the egg and egg white regularly.
STEP 7: At first when adding the eggs, the dough will be gummy.
STEP 9: After beating, the dough will be smooth and ready.
STEP 10: Drop on ungreased cookie sheet in heaping tablespoons. Bake at 375 for 25 minutes.
STEP 11: When the pastries have cooled, you can refrigerate them. Fill in with the room-temperature marshmallow "creme" and the blueberries just before serving; the marshmallow becomes stiff when refrigerated.
STEP 6: Looking pretty and redy to eat.