Sugar-Free Classic Choux Pastry
Indulge in the delicate artistry of baking with this Sugar-Free Classic Choux Pastry recipe, a guilt-free twist on the timeless French confection! Crafted with simple ingredients like unsalted butter, eggs, and all-purpose flour, this recipe skips the sugar without sacrificing flavor or texture, making it ideal for health-conscious bakers or those customizing their fillings. The dough is skillfully cooked to perfection, creating light and airy puffs with a crisp exterior and hollow interior that are perfect for indulgent fillings like whipped cream, pastry cream, or even savory options. With a swift 15-minute prep time and beginner-friendly techniques, this recipe is a must-try for anyone looking to master the elegance of choux pastry. Perfect for desserts, appetizers, or brunch spreads, these golden-baked beauties offer endless possibilities to inspire your culinary creativity.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 240 milliliters water
- 0.5 teaspoons salt
- 125 grams all-purpose flour
- 4 units large eggs
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
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.
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.
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.
Transfer the dough to a mixing bowl and let it cool for about 2 minutes.
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.
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.
Lightly wet your finger with water and smooth out any peaks or irregularities on the surface of the dough mounds.
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.
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.
Let the choux cool completely on a wire rack before filling or serving.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 0.3 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 169 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
