Sugar-Free Classic Choux Pastry
Indulge in the art of pastry-making with this delightful Sugar-Free Classic Choux Pastry recipe, a light and airy treat perfect for guilt-free indulgence. Crafted without added sugar, this recipe highlights the simplicity of timeless French baking, with a short ingredient list that includes butter, eggs, and all-purpose flour. The method emphasizes traditional techniques, such as creating a smooth dough ball on the stovetop and piping elegant mounds for that signature puffed texture. Ideal for filling with sugar-free creams, custards, or savory options, these golden pastries are versatile and irresistibly crisp. With just 15 minutes of prep time, this recipe offers a foolproof way to master a refined dessert or appetizer that’s as impressive as it is wholesome.
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Ingredients
- 120 grams unsalted butter
- 240 milliliters water
- 0.5 teaspoons salt
- 125 grams all-purpose flour
- 4 units large eggs
Directions
Step 1
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Step 2
In a medium saucepan over medium heat, combine the water, butter, and salt. Stir occasionally until the butter has melted and the mixture comes to a boil.
Step 3
Remove the saucepan from heat and add in the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Step 4
Return the mixture to the heat and continue stirring for about 1-2 minutes to dry it out. A thin film should form on the bottom of the pan.
Step 5
Transfer the dough to a mixing bowl and let it cool for about 2 minutes.
Step 6
Add the eggs to the dough one at a time, beating well with an electric mixer or wooden spoon after each addition. The dough should be smooth, thick, and shiny.
Step 7
Spoon the dough into a piping bag fitted with a round nozzle or cut off the tip of the bag. Pipe small mounds of dough onto the prepared baking tray, leaving space between each.
Step 8
Lightly wet your finger with water and smooth out any peaks or irregularities on the surface of the dough mounds.
Step 9
Bake in the preheated oven for 20-25 minutes or until the choux pastry is puffed and golden brown. Avoid opening the oven door during the first 15 minutes to prevent deflating the pastry.
Step 10
Once baked, remove the tray from the oven and pierce the base of each choux pastry with a skewer to allow steam to escape. This helps keep the pastry crisp.
Step 11
Let the choux cool completely on a wire rack before filling or serving.
Nutrition Facts
| Serving size | (691.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1609.3 |
| Total Fat 124.1g | 0% |
| Saturated Fat 66.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1009.7mg | 0% |
| Sodium 1486.4mg | 0% |
| Total Carbohydrate 99.4g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 0.3g | |
| Protein 37.8g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 169.3mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 435.7mg | 0% |
Source of Calories