Keto Choux Pastry Coffee Cream Eclairs
Servings: 6
These gorgeous eclairs look and taste like they belong in a French patisserie.
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Ingredients
Choux Pastry
- 100 g water
- 50 g unsalted butter
- 20 g lupin flour
- 20 g arrowroot flour
- ¼ tsp xanthan gum
- 2 large eggs - 110g net weight, lightly beaten
- ½ tsp pure stevia powder
- 1 pinch fine himalayan pink salt
Coffee Cream
- 150 g mascarpone
- 150 g whipping cream
- 20 g Sukrin icing 'sugar' or Swerve confectioner
- 25 g espresso coffee or other strong coffee
Chocolate Ganache
- 20 g stevia sweetened chocolate drops or Callebaut 100% cocoa buttons
- 20 g Arla Lactose-Free Whole Milk (U.K.)
Instructions
Make the Choux Pastries
- sift and mix dry ingredients.
- return to the heat and keep stirring with a flexible spatula (U.S. option HERE) until the mixture comes away from the sides of the pan and forms a ball (about 1 min).
- 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 beaten egg(s) 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 probably won't need the entire beaten egg(s) - check often and stop adding when the paste is a sticky and thick - it needs to be much denser than choux dough made with wheat flour.
- 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; N.B. If the dough drips out of the piping bag without any pressure, or spreads out once piped, it means you added too much egg - this cannot be salvaged and you'll need to start over.
- 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, poke holes on the sides using a skewer, 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 éclairs 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 éclairs and refrigerate.
Notes
Choux
As you incorporate egg into your mixture, it will initially look like scrambled eggs, but that's normal. Keep whisking vigorously and add a small amount of egg at a time. Stop adding when you obtain a smooth paste that is too dense to drop from a height. It will likely stick inside the blades of your wire whisk - just whack the whisk against the inner sides of your bowl to release, and continue to mix with a flexible spatula. Once you've transferred the pâte a choux into your piping bag and snipped the opening, if it drips out without any pressure, or it spreads out after being piped, you've gone too far with egg and you'll need to start over. Another indication that too much egg was added, is that the chouxs won't puff up as much, will probably develop tiny moisture droplets on the crust, and will deflate after baking, remaining wet inside.
Filling
For best results, use very fresh mascarpone and cream.
Whip the filling in a cold bowl, and it will reach the right consistency faster. If whipping seems to take too long, your dairy isn't fresh, or the ambient temperature is too high - use fresh ingredients, chill the mixture and try again.
Keep refrigerated for up to 3 days.
It's important that you measure ingredients accurately with Metric Kitchen Scales (U.S. option HERE)
Nutrition
Serving: 1 | Calories: 333kcal | Carbohydrates: 5g | Protein: 5.5g | Fat: 32g
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