- 1
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.
