Keto Dessert Recipe : Keto Choux Cream Puff | ขนมคีโต : เอแคลร์ใส้ครีม
#Keto #Ketorecipe #ขนมคีโต Marco per serving (24 serving per recipe) Calories 40 Kcal / Fat 3.7g / Net Carbs 0.4g / Protein 0.9g ==================== If you like this video please share and subscribe https://www.youtube.com/channel/UCbdr3wdLLqsY76xL9DfVqOQ เพื่อนๆสามารถพูดคุย สอบถามและส่งการบ้านได้ที่ไลน์ https://line.me/ti/g2/cU_5BXWh_eZPWS0rmqZAjA?utm_source=invitation&utm_medium=link_copy&utm_campaign=default ==================== Ingredients For Choux Puff 30g Butter 35ml Water 35ml Whipping cream 35g Almond Flour 2 Eggs 1/2tsp Xanthan Gum 1tsp Baking Powder For Custard Cream 200ml Almond Milk 30g Erythritol 1/2tsp Xanthan Gum Whipped Cream===(100ml Whipping Cream +10g Erythritol) ====================== TWO SIMPLE RULES FOR CHOUX PASTRY 1. stick to the ingredients and measurements 2. don’t open the oven while it bakes ================ INSTRUCTIONS +Combine the egg yolks and erythritol in a bowl and whisk until light in color. Add in almond milk, mix to combine. For Custard Cream * Place all of the yolk mixture into the saucepan over low heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Then put xanthan gum Stirring constantly. The mixture will be thick. * Remove from heat. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days * Before using mix up with whipped cream * For Choux Puffs * Place water, whipping cream and butter in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil. * Add all almond flour to the butter mixture at once beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 10 minutes to cool slightly. * Whisk the eggs in a small bowl, then add it to the flour mixture, beating well with a hand mixer. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape. * Preheat oven to 180c use a pastry bag fitted with a 1/2-inch hole cut, pipe the profiteroles onto the baking tray. Dip your finger in a bowl of cold water to even out the shape and smooth the surface of the piped mounds. * Bake in preheated oven for 15-20 minutes or until the profiteroles are puffed and golden. * Use the tip of a paring knife to make a small X in the side of each puff in the bottom. Fill a pastry bag with the custard cream then pipe some cream through the X in the side of each puff. =============== Other recommended recipes Keto Chocolate (Yule) Log Cake === https://youtu.be/KkSdnr2y6u0 Keto Panna Cotta === https://youtu.be/n9Ye5MMfHDI Keto Caramel Custard Pudding === https://youtu.be/vRUeBHzmbRk