Start by whisking the eggs and sweetening for about 5 minutes, preferably using a kitchen machine with a balloon whisk.
2
Replace the balloon whisk with a kneading hook and pour the dry ingredients in with the beaten eggs.
3
Let the food processor run at low speed.
4
Add creme fraiche and heavy cream.
5
Leave the dough for about 5 minutes (Fiber husk needs a few minutes so the dough becomes firmer) then the dough will be firm and it should be possible to roll buns with it.
6
If the dough is still too wet, you can add more psyllium or more oat fiber/coconut flour.
7
Roll 5 buns and place them on a baking tray with baking paper.
8
Brush the top with a beaten egg.
9
Place the buns in the middle of a cold oven and turn the heat up to 200 degrees (over and under heat).
10
Bake for about 30 minutes until the buns are cooked through, preferably place a piece of baking paper over them if they start to darken on top
11
Whip the cream, icing sugar and vanilla powder until stiff cream.
12
When the buns are finished cooking, place them on a wire rack to cool.
13
Divide each bun into two parts and put a tablespoon of jam (sugar free) on the bottom part and put whipped cream on top (I used a piping bag) each bun, put the top on top and sprinkle with powdered sugar.
