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!