Keto Italian Bignè (Choux Puffs)

Course: Desserts, Sweet Bites

Diet: Coconut Free, Gluten Free, Italian, Keto, Ketovore, Low Carb, Nut Free, Seed Free, Sugar Free, Yeast Free

Keyword: arrowroot, choux, cream puffs, eclairs, italian, keto, lupin flour, pastry, profiterols

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: bignè

Delicate and moreish, these pretty morsels taste just like those you find in Italian patisseries.

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Equipment

Ingredients

Instructions

heat water, butter, and erythritol over medium-high heat.
50 g water, 20 g butter, 1 tsp erythritol
weigh and mix remaining dry ingredients.
10 g arrowroot flour, 10 g lupin flour, ⅛ tsp xanthan gum
when water begins to boil, remove it from heat source, tip in dry ingredients all at once and immediately combine with a flexible spatula.
place the pot back over low heat and cook for 1 minute, until the paste becomes a doughy mass that comes away from the pan, and a film is visible on the bottom of the pan.
transfer the dough to a glass mixing bowl, spread it out with the spatula and leave it to cool for a few minutes.
set aside an oven rack with a sheet of non-stick parchment paper over it - it might be useful to draw 6cm lines x6 to help you pipe each choux equally.
prepare a sac à poche in a glass (see photo in blog post ⬆️).
pre-heat oven to 190 °C static.
crack the egg in a small bowl over your scales and check the weight.
50 g egg (large)
beat it lightly and (if it weighed more than 50g) discard the excess.
using your flexible spatula, incorporate the beaten egg a little at a time, whipping with a very low-speed stick whisk (or vigorously with a manual one) until the batter is smooth and the blades leave sticky trails.
fill the sac à poche, snip the end so as to have a large (3cm) opening and pipe 6 equal cylinders (about 5cm in length) - the batter will ooze out of the sac à poche opening, so move quickly from one to the next, leaving space in between to allow for a bit of spread.
bake for 10 mins, then reduce oven temperature to 170 °C static and continue to bake for another 20 minutes.
at the end of baking time, slide the baking rack out and quickly make a slit on the side of each choux, using a skewer or cake tester.
slide the rack back in and leave to dry further with the residual heat, door fully open.
once cool, slice horizontally and fill with whipped cream, Chantilly cream, mascarpone cream, crème pâtissière, diplomat cream, or any other type of cream you like; top with melted chocolate, a chocolate sauce, icing 'sugar', or cocoa powder. (see Notes below)

Notes

Bored of whipped cream? Check out my Keto Pastry Cream - 6 options.

Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.

Nutrition

Serving: 1bignè | Calories: 48kcal | Carbohydrates: 1.5g | Protein: 1.7g | Fat: 3.6g

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