ChouxNuts
OK, you can replace this grain-free Paté a Choux for any traditional pastry that utilizes it. Cream puffs, “Croquembouche”, but, what’s wrong with another doughnut recipe, right? I’m calling on you pastry people to get creative! This is a simple dough that can be shaped or piped into almost any configuration. (Eclairs, anyone?) Just be sure to follow the detailed method completely and give yourself some time the first couple times you make it, to achieve perfection. It’s a little tricky but I know you can do it.
Use the Creme Patisserie recipe to make the filling, if you’re feeling ambitious and want filled ChouxNuts. But ultimately, they’re crispy exterior and almost hollow interior are the perfect vessel for filling, say, raspberry jam? And topping with simple ganache or, icing made with powdered monk fruit sweetener, perhaps flavored with fresh fruit puree? Let your imagination go crazy, think about those pastries you used to love. You can replicate them with healthier ingredients, less sugar and no one will know the difference! (Unless you tell them.) Finally, use this link for the Ganache recipe, if you decide to finish your ChouxNuts with ganache!
ChouxNuts
Ingredients
- 2 cups water
- 6 Tablespoons grass-fed ghee (or weigh 84 g)
- 1/2 teaspoon salt
- 1 cup cassava flour (or weigh 140 g)
- ¼ teaspoon grain-free baking powder
- ¾ cup egg whites (about 3 whites) (or weigh 180 mL)
- 1 egg yolk
Method
- Preheat oven to 400° F.
- Combine cassava flour and baking powder. Sift if it's lumpy to prevent clumping.
- Mix water, ghee and salt in a saucepan, on medium heat, until ghee is melted and water is boiling. Be sure to heat it slowly so ghee is melted before the water boils. Quickly add cassava mixture and stir vigorously with a wooden spoon until it comes together into a crumbly ball, pulling away from the sides of the pan. Set aside to cool slightly.
- Transfer to bowl of stand mixer with paddle attachment. (You may do this by hand with a wooden spoon but I find I have the most success with the mixer). Begin mixing on slow and watch as the mixture comes together. At this point it may need a bit of additional water if it appears to be too crumbly and not holding together. If necessary, add 1 Tablespoon at a time. The dough should be stiff but no longer crumbly, and holding together.
- On slow speed, add egg whites in 3 portions, allowing each portion to incorporate before adding next portion. Add the egg yolk last. Batter should be sticky yet hold together.
- Transfer to a pastry bag and pipe desired shapes onto a sheet pan lined parchment or a silicone mat. (I prefer the silicone mat, because the batter is sticky and wants to lift the parchment up from the sheet pan) I like to use a star tip to make round doughnut shapes.
- Bake at 400ºF for 15 minutes, then reduce the heat to 350ºF and continue to bake for an additional 20 minutes.
- Cool completely before filling and frosting. Use theCreme Patisserie recipe for pastry cream filling.
- If you would like to finish with Ganache, here is the link for the Ganache recipe.
