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!!!
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
- Preheat oven to 180ºC
- Separate Eggs into two bowls
- Add the Cream Cheese to the Yolks – mix until smooth and lump free
- Add the salt and Cream of Tartar to the white and beat until stiff
- 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!!!
- 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.
- Get them straight into the oven for 15 mins
- Turn oven down to 150ºC for another 15 mins
- Remove from pan (I do this by running a teaspoon around and under) then flip upside down to cool
- 60 mls Whippng Cream
- 1/4 teaspoon Vanilla Essence
- 60 grams Cream Cheese (not light or lite)
- Beat all together until smooth, creamy and can hold its shape
- Spoon gently into a piping bag fitted with the longest nozzle you have
- 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.
- 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
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
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.