Choux Pastry Brandteig for low carb gluten free paleo keto cream puffs, eclairs, churros

BAKING MIX FOR LOW-CARB AND GLUTEN FREE PROTEIN PASTRY

Low-carb & gluten free choux pastry for fluffy cream puffs, light eclairs, delicious profiteroles & crispy churros – is that possible at all?
The Dr. Almond answer is YES! We have worked on this for more than half a year to develop a dough, which makes it possible for you to enjoy those wonderful treats without any regrets.

TASTE: mild, crispy-light for eclairs and puff pastry, crispy and deliciously juicy for churros.

The preparation is as always very simple. For 100 g baking mix (1/2 bag of the single pack) you need additional 3 eggs.

Conventional choux pastry is quite hard to prepare and is considered the supreme discipline of baking doughs. The fluffy textures comes from “cooking” the dough in a pan before baking which leads to coagulation of the wheat protein (gluten) and agglutination of the starch. Afterwards the dough is mixed with eggs, shaped and baked. During baking the dough rises and “tears up” the partially already solidified texture of the dough – resulting in big holes and a very fluffy texture which is perfect for delicious fillings.
In our gluten free choux pastry the cooking is not necessary because there is no starch and no gluten in the dough. However, we can achieve a similar effect by stirring the baking mixture with boiling water to set the egg white protein. Afterwards the dough is mixed with eggs, just like the classical choux pastry – just without gluten, starch or other unwanted ingredients. The result is a soft, shiny dough, which can be filled into a piping bag to create wonderfully fluffy pastry with a firm crust and a delicious crumb.

INGREDIENTS: Coconut flour (deoiled), almond flour, golden flax seed flour (deoiled), free-range egg white powder, psyllium seed husks. Contains less than 2 %: rising agent sodium hydrogen carbonate, acidifiers natural gluconolactone and potassium tartrate, rock salt, antioxidant ascorbic acid (Vitamin C). May contain traces of shell parts, other nuts and peanuts.

PREPARATION:

You need additionally for one basic recipe:
• 3 eggs Size M/L and oil for frying (for churros only)
• optional: sweetener (e.g. 8 g Natreen liquid, NO erythritol or xylitol!) for sweet pastry or 1/4 TSP salt for savory pastry.
BASIC RECIPE CHOUX PASTRY from 100 g baking mix + 250 ml boiling water + 3 eggs:
1.) Pour 250 ml boiling water into a mixing bowl. While stirring pour in 100 g baking mix and continue stirring vigorously for approx. 2 min.
2.) Add the 3 eggs in one portion and stir well for 2 – 5 min until obtaining a soft and even dough. Fill the dough into a piping bag.
FOR CREAM PUFFS & ECLAIRS:

Preheat the oven to 190 °C.

Squeeze the dough in the desired shape onto a baking sheet covered with baking paper. Bake at 190 °C for approx. 60 – 70 min in a convection oven or approx. 70 – 80 min without convection.

IMPORTANT! Do not open the oven during baking! Remove from oven and allow to cool on a wire rack.
FOR CHURROS:

Heat oil in a pan (not less than 2 cm high) or in a deep fryer to approx. 180 °C.

Squeeze the dough in portions directly from the piping bag into the hot oil and fry for 8 – 10 min until golden brown. Turn once after half of the time. Leave to drain on kitchen paper and enjoy warm.

Optional: Dip hot churros in a mix of erythritol with cinnamon.