Keto Choux Pastry Coffee Cream Éclaires. 5g net carbs. Absolutely sensational.
Made with pâte à choux using the classic French method. These éclaires are light, puffy, soft and mainly hollow inside. But most crucially, put them in a French patisserie amongst normal high-carb and sugary éclaires, and no-one will guess that they’re different.
I cannot tell you how incredibly proud I am of this keto marvel. Please, go look elsewhere and try other low-carb or keto ‘choux pastry’ recipes. Then try mine. Worlds apart. Because it would have been criminal for me to shove random ingredients together, create rubbish pastry, and then have the audacity to call it ‘choux’. Nope. I spent ages testing and re-testing, patiently waiting for that eureka moment. And when the moment finally arrived I continued testing. Again and again. Just in case it had been an accidental success.
The result? Choux pastries that wouldn’t be out of place on The Great British Bake Off.
How to Master Low-Carb Pâte à Choux and Make Keto Choux Pastry Coffee Cream Éclaires
It’s pretty obvious that choux is the queen of the show. Get it right and the rest is easy. In fact, the other elements can be customised as you wish. Hate coffee? Leave it out. Can’t find mascarpone? Use more cream. Love vanilla? Be my guest. Not keen on chocolate drizzle? A dusting of cocoa or icing ‘sugar’ will do. Fancy a different ganache topping? Whatever floats your boat is fine with me.
The choux, however, cannot be improvised. Veer off the recipe ingredients and directions, and you won’t be baking choux.
But don’t be scared. It’s actually quite easy.
The FIRST most important thing for you to do, is to read my instructions more than once, set out everything you need, and then follow each step to the letter. Add egg to the dough when it’s too warm and you’ll scramble it. Dilly-dally after piping the dough onto your baking tray and it will collapse. Use a higher or lower oven temperature and you’ll either burn the pastry or find it raw in the centre.
The SECOND most important thing you must do is use metric scales to weigh ingredients. Precision is key. A single gram (0.035274 ounces) difference in egg weight or flour, or butter, or water, will change the consistency of the dough. Too runny and the mixture will spread on the baking tray and not rise. Too dense and the stretch won’t happen.
Let me re-iterate: this recipe isn’t a fluke or a happy accident. If you start swapping ingredients or use tea cups as measures, it will fail. Guaranteed.
As I’ve written a very detailed recipe, I won’t insult or bore anyone with pointless repetition. Even if Lord Google insists on soliloquies (eye roll). Within the Keto Choux Pastry Coffee Cream Éclaires recipe notes, you’ll find the usual useful tips that I would normally write here. I’ve literally made it impossible for anyone to get pâte à choux wrong.
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Keto Choux Pastry Coffee Cream Éclaires
- 100 g water
- 50 g unsalted butter
- 20 g lupin flour (U.S. option HERE, or world-wide delivery option HERE - use code QUEENKETO5 for discount at checkout)
- 20 g arrowroot flour (U.S. option HERE)
- ¼ tsp xanthan gum (U.S. option HERE)
- 2 large eggs - 110g without shell, lightly beaten
- ½ tsp pure stevia powder (U.S. option HERE)
- 1 pinch fine himalayan pink salt (U.S. option HERE)
Make the Choux Pastries
- sift and mix dry ingredients.
- transfer it to a Pyrex or similar mixing bowl, and allow it cool, while you pre-heat the oven to 190°C static.
- when the mixture is barely warm, add egg a little at a time whilst beating vigorously with a manual balloon whisk until you see trails and the stiff paste very reluctantly drops from a height (you may not need the whole egg - check often and stop adding when the paste is the right consistency).
- line an oven rack with non-stick parchment paper (don't use a silicone mat).
- scoop the dough into a piping bag and snip the end so as to create a large opening (2.5cm/1”); pipe 6 x 12cm/5" strips, allowing some spacing between them.
- bake for 10 minutes, reduce the heat to 170°C static and bake for a further 20 minutes.
- turn oven off, jam the door open with a wooden spoon and leave in situ for another 15 mins.
- remove the baking paper and return the pastries to the oven until cool.
Make the Coffee Cream
- prepare some very strong coffee - a shot of espresso is ideal; set aside until cold.
- beat mascarpone and icing 'sugar' until creamy and smooth; incorporate the cold coffee.
- add whipping cream and whip using an electric hand-held whisk until you have a thick cream that doesn't slide when you tilt the bowl - careful not to over-whip or you'll end up with butter.
Fill the Choux Pastries
- when the pastries are cold, slice them across horizontally, and spoon the coffee cream (or pipe it) equally over the bottom half of each; place the top half over the cream, then leave your éclaires in the fridge while you complete the final step.
Make the Chocolate Ganache
- melt chocolate chips over a bain-marie and stir in milk; leave to cool down.
- drizzle over the éclaires and refrigerate.
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