What do you need?

• 100 ml (lactose-free) semi-skimmed milk
• 100 ml of water
• 100 g vegetable butter
• pinch of salt
• 100 g wholemeal flour
• 3 3/4 egg
• 400 ml (lactose-free) whipped cream
• 16g Green Sweet Sweet Vanilla
  
  How to make

1. Put the milk, water, pinch of salt and butter in a saucepan and bring to the boil. Make sure the butter is melted before it boils.
2. Remove the pan from the heat and add the flour. Stir immediately and quickly so that all the blood is absorbed. Place the pan back on medium heat.
3. Cook the dough by stirring well with a spatula. The dough will form into a ball and come off the bottom.
4. Then very quickly add the eggs one by one. Make sure the eggs do not clot. You do this by quickly folding the eggs into the dough. The dough should be nice and smooth and glossy. The dough should not become too liquid, because it should not spread on the baking tray. After the third egg, add the last little bit at a time as well.
5. Preheat the oven to 200°C (top and bottom heat)
6. Fill a piping bag with the batter and pipe small tufts of about 1-1.5 cm on a baking tray covered with baking paper. Is there a dot on top of the batter? Wet your finger and press it into the batter. So that it does not burn in the oven.
7. Bake the puffs for about 15 minutes until golden brown and done. Do not open the oven in the meantime!! This causes the dough to collapse. Let the puffs cool for a few more minutes in the half-open oven.
8. Whip up the whipped cream with the Sweet Vanilla from Green Sweet. Put the whipped cream in a piping bag and fill the puffs from the bottom.

Source/photo: Kim from @verantwoordsnoepen