LCHF – Faux Choux Pastry – Eclairs, Profiteroles, Cream puffs etc

Whats not to love about choux pastry and anything made from it…..generally sweet, but occasionally savory, light, crisp, and sugar-free (except for toppings and fillings).  Yet choux pasty was the one pastry I could not master as a teenager.  Read all about it here.

Since mid 2015 I have moved to a Low Carb Healthy Fat  (LCHF a.k.a Low carb High Fat) way of eating and have experimented with adapting a Choux Paste recipe by using almond and coconut flour – not very successful.  There are some recipes out there that add whey protein to the recipe…. but not something I do.  Back to the test kitchen for a couple of hours and got it sorted…. LCHF Choux Pastry.

Had the lads out in the Garage fooled – thought it was the real thing!!!

LCHF Cream Puffs

The Faux-Choux Paste

  • 3 Eggs – room temperature
  • 75 grams Cream Cheese (not light or lite)
  • 1/8 teaspoon Cream of Tartar
  • 1/8 teaspoon Salt
  1. Preheat oven to 180ºC
  2. Separate Eggs into two bowls
  3. Add the Cream Cheese to the Yolks – mix until smooth and lump free
  4. Add the salt and Cream of Tartar to the white and beat until stiffimg_20161106_1033166991
  5. Gently fold the Yolk mix into the whites.  Be very gentle and fold the mix over, you want to keep all the light fluffy air – Do not beat!!!IMG_20161106_103506212[1].jpg
  6. Spoon or scoop gently into greased patty pans (24 -30) – I like these ones with the rounded bottoms. Dont panic if some of the mix near the end is a bit runnier – use it anyway.IMG_20161106_103650665[1].jpg
  7. Get them straight into the oven for 15 mins
  8. Turn oven down to 150ºC for another 15 minsIMG_20161106_105938816[1].jpg
  9. Remove from pan (I do this by running a teaspoon around and under) then flip upside down to coolIMG_20161106_110158801[1].jpg  

The Filling

  • 60 mls Whippng Cream
  • 1/4 teaspoon Vanilla Essence
  • 60 grams Cream Cheese (not light or lite)
  1. Beat all together until smooth, creamy and can hold its shapeIMG_20161106_111311742[1].jpg
  2. Spoon gently into a piping bag fitted with the longest nozzle you have
  3. Make a small slit in the side of each puff, insert piping nozzle well in, squeeze bag gently until you feel the puffs round out a bit.
  4. Place upside down so the nice, even shaped bottoms become the tops.

Top it off

  • 6 squares 90% dark Chocolate (I use Lindt)

Melt by your preferred method and dribble over the Puffs

IMG_20161106_112300449[1].jpg

Note – the dark chocolate is quite intense, so don’t over do it.

Or…try them savoury, piped full of pate!!!

Pro-Tip –  Mix any leftover filling and chocolate together quickly, spoon into a dish and chill.  Yes, now you have a Chocolate Mousse for later.  Enjoy

LCHF Chocolate Mousse

Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères. Traditionally it contains only butter, water, flour, and eggs.  Like a Yorkshire Pudding , instead of a raising agent it employs high moisture content to create steam during cooking to puff the pastry. This LCHF version uses the air in the egg whites to achieve a similar result.

 

 

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