choux pastry

Author: steve (HCP)

this pastry is used to create chocolate eclairs, choux buns, profiteroles, gougers (cheese filled choux bun)
once the shell is made it can be filled with sweet or savory filling making them a great make a head pastry, you can freeze the buns once cooked and then use however you like, these are great for snacks or lunch boxes, also great for picnics or to serve alongside other buffet items

 g Butter, unsalted
 g Xanthan gum (Patient added*)
 g Flour, Almond (HCP added*)
 g psyllium husk (HCP added*)
 g Eggs, chicken, yolk, raw
 g Asda extra thick fresh double cream (HCP added*)
 g Cheese, cream, Philadelphia


Pre heat the oven to 180c and line baking tray with parchment paper.
In a pan melt the butter, cream, and  ketocal liquid, once melted add the truvia, salt, and xanthan gum, stir well, Add the almond flour and psyllium husk powder and stir until the mixture becomes thick, transfer to a large bowl using a hand mixer blend the mixture on low allowing the mixture to cool slightly, then add the egg alittle at a time whisking all the time until you have a smooth paste and all the egg is incorporated.
Transfer the mixture to a piping bag with 3/4 inch round tube, pipe the mixture into fingers, small bun shapes or bigger buns holding the piping bag upright piping down stop piping and pull away if you get a small peak on top use a wet finger to press the tip down.
Place in the pre heated oven for 10mins then reduce the temp to 160c and bake for another 30 mins, the buns will turn a golden brown colour.
Once baked allow to cool.
You can fill the buns with cream, cream cheese and berries, or fill with egg, cream cheese and smoked salmon, egg mayonnaise. coronation chicken, or freeze the bums unfilled until needed.

Nutrition Information (for entire recipe):

Carbohydrate: 16.45
Calories: 1829
Fat: 174.36
Protein: 39.68
Ratio: 3.11:1

3:1 ratioSweetSavoryMain MealSnackDessertFish