This has to be one that takes it all! .. the structure the buns held, and texture - its all hard to believe! Just the right amount of delicate inside, and a Choux bun that effortlessly holds on the outside encasing a luxurious crème pâtissière. The ganache is made from what I think is the best keto cream chocolate out there from KetoMunch all makes for a fantastic and indulgent treat.. oh and only 2.4g carbs per serving!
And.. lupin flour (again!) .. don't get me wrong, I tried the recipe without it by swapping with different coconut flours and almond grades, and yes, something resembling these came out, but this one here is top shelf quality! ..
Ingredients
Choux Pastry:
50g butter, 100g water, 20g Lupin flour
20g Arrowroot powder, 2 large free range eggs. 1/4 tsp xanthan gum
Crème pâtissière:
100g double cream plus another 50g
1 large egg yolk. 1 tsp vanilla extract, 1 doonk pure stevia powder
20g powdered erythritol, 1g unflavoured gelatine powder
Cream Chocolate Ganache
25g Cream Chocolate from KetoMunch
25g crème pâtissière from above, 3g butter, 10ml boiling water
Method:
Choux pastry:
- Dry blend the flours and other dry ingredients until fully combined
- Place the water and butter in a non-stick saucepan and allow to reach boiling point. do not let it boil too much as you do not want to loose the water to evaporation!
- Take off heat and immediately add the dry ingredients and with a silicon spatula vigorously and quickly combine. place back on hedium heat while stirring - you will see the pastry forming a ball the stops sticking on the side of the pan. remove from heat and place in bowl to cool
- Preheat the oven to 190°C (non fan) and whisk the eggs well.
- When dough is just warm, add egg a tablespoon at a time and beat in until the mixture remains on the whisk and not drop down
- Using the two spoon technique, roll up a portion (the recipe will make 10) between two spoons and form a ball and place the ball on a baking tray lined with single-use parchment paper.
- bake at 190°C for 10 minutes, then reduce the heat to 170°C static and bake for a further 20 minutes - then turn oven off, leave the door open slightly and and leave to cool for another while - about 25min
- Remove mounds from and carefully cut each ball in half, leave them to further cool on a wire rack.
- Essentially a custard! but with whipped cream folded in. Take a medium mixing bowl, whisk egg yolk with sweeteners until pale, then stir in gelatine powder.#
- Heat100g of the cream with vanilla paste or seeds in a small, heavy base saucepan, until just below simmering point- do not let it boil
- Temper the yolks: take a tablespoon of the cream and add to the yolk mix while vigorously and quickly mixing. we need to make sure the egg does not cook then slowly pour the rest of the hot cream over the egg yolk mix, continuing to whisk vigorously.
- This is the hardest step - place back into the saucepan, place it over medium heat and whisk until it thickens, it is one of those things that once gone too far, its very hard to recover!
- Transfer the crème pâtissière back to the mixing bowl and leave it to cool. I cover it directly with clingfilm to prevent a skim from forming. once adequately cooled, place it in the fidge to set.
- Whip the other 50g of cream vanilla extract until soft peaks forms
- With a spatula, gently combine whipped cream into the set crème pâtissière. reserve 25g for the ganache.
Cream Chocolate Ganache:
- On a gentle heat, melt the chocolate until silky.
- melt in the butter
- add the reserved crème pâtissière and fold it all in.
- Just as it all combined, add 10ml of boiling water and homogenise well
To Assemble:
Fill each half with about a teaspoon of the cream, put the two halves together and spoon over 1tsp of the ganache. once all buns are stacked, refrigerate until required about 30min at least.
a #ketokemist adaptation and tweak to a recipe posted by queenketo 
