Pâte à Choux

5 from 2 votes

Lightly crisp on the outside with soft interiors full of air pockets perfect for filling, this low carb and gluten-free pâte à choux makes a delicious base for a variety of desserts. You can shape these into small cream puffs, either sweet or savory. Serve individually as cream puffs or profiteroles or assemble into a croquembouche or religieuse. Feel free to pipe the batter into eclairs, or form a paris brest. Add cheese to make gougères.

Course Appetizer, Dessert, Snack

Cuisine French

Keyword appetizer, choux, Christmas, cream puff, dairy-free, dessert, Easter, french, halloween, holiday, New Year's, nightshade-free, nut-free, pastry, snack, thanksgiving, Valentine's Day, vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 95kcal

Author Jenny Ross

Ingredients

1/2 cup water
4 tablespoons butter or butter flavored coconut oil for dairy-free
1/4 teaspoon stevia glycerite omit for savory
pinch salt
1/4 cup lupin flour
1 tablespoon psyllium husk powder
1/4 teaspoon xanthan gum
2 eggs

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Instructions

Bring the water, butter, sweetener, and salt to a boil in a medium pot.
While the water boils, sift together the lupin flour, psyllium husk powder, and xanthan gum (this is important to prevent lumps in the batter).
Dump all the sifted dry ingredients into the boiling water and cook, stirring constantly with a spatula over medium heat until the dough comes together in a ball and pulls away from the sides of the pan.
Allow the batter to cool until you can touch the pan and then beat in eggs one at a time. Mix well until completely smooth. The batter should just fall from the spatula (it is more stiff than a traditional choux pastry).
Transfer the batter to a piping bag (or a ziplock bag and then trim the corner). Pipe 12 mounds onto a parchment or silicon lined baking sheet. Use a wet finger to press any raised tips down.
Bake in a preheated 375ºF oven for 10 minutes then reduce the temperature to 325ºF and bake for an additional 25-30 minutes, or until golden. Prop the oven door open with a spatula to allow moisture to escape, turn off oven and let stand 15 minutes to cool slowly (to prevent collapse and allow moisture escape).
Cut small slits on the sides of each puff and return the tray to the oven. Leave in propped open oven until completely cool. Use as desired.

Notes

Serves: 6, Makes 12 choux puffs, Serving Size: 2 choux puffs

Protein:Energy Quotient [calories]: 0.21, Protein % of calories: 12.1%

Nutrition