Bibliophile Lass (bibliogirl) wrote,
Bibliophile Lass
bibliogirl

Low-carb profiteroles

OK, so the recipe in Eades & Eades for Magic Rolls, my current favourite low-carb bread-alike, is basically slightly modified choux pastry -- you know, the same sort of thing you make profiteroles out of. So it occurred to me to wonder whether one could, in fact, make low-carb profiteroles...



Profiteroles:

3/4 cup cold water plus 2 tablespoons (this is a little under 200ml)
6 tablespoons / 3/4 stick / 3 oz butter (preferably unsalted)
3/4 cup wheat gluten
1/3 cup low-carb flour (you can use regular flour if you don't have the low-carb stuff, though obviously it makes it less low-carb friendly)
1 heaped teaspoon granulated/powdered sweetener
2 eggs

Preheat oven to approx. 210C (between gas 6 and gas 7). Have ready a heavy baking sheet (you may need two if you are planning to make small profiteroles). Mix dry ingredients thoroughly.

Heat butter and water together over a medium heat until butter has melted. Add dry ingredients and stir until dough comes away from the sides of the pan. Keep stirring until no flour shows. Cook about 10 seconds more and remove pan from heat.

Add the eggs, one at a time, mixing well after each addition. You are aiming for the point where the dough is soft but not actively runny -- it should spread out a little bit on the baking sheet. (The original recipe reckons this is three eggs and an egg white, but it takes me two extra large eggs with no extra egg white.)

Drop the dough onto the baking sheet, leaving a little room between dollops for them to rise. For profiteroles you are probably looking to use heaped teaspoonfuls or less heaped dessertspoonfuls.

Bake the profiteroles for about 16 - 17 minutes altogether. If you've made Magic Rolls before, I'd suggest you're looking for doing these just a couple of minutes longer than you'd do the rolls, to get a little more crust and firmness to them. When they're ready, cut them in half as soon as they are cool enough to handle and then leave to cool before filling with whipped cream.


Whipped cream:

Er, take 300ml container of whipped cream. Whip to your desired level of firmness and then use to fill the profiteroles.

Chocolate sauce:

1 1/2 bars ChocoPerfection low-carb chocolate (about 3 oz) or your preferred substitute
3 oz butter
1 heaped tsp cocoa powder
Approx 2 tsp-equivalent sweetener

Heat the chocolate, butter and cocoa powder very gently together until everything has melted; stir very well. Add a little sweetener to taste (5 drops of Sweetzfree liquid sucralose was about right for my taste). I was ready to use some thickener for this sauce but it really didn't need it.


Total carb count... hm... good question. Best guess for the profiteroles themselves would be of the order of 25 - 30g; for the whipped cream, of the order of 8g if you use the whole container (you may not need all of it); for the chocolate sauce, about 5g, dependent on the chocolate and what sweetener you use. Call it 40g - 45g for the lot, and it would happily serve 6.
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