Hey Karen,

I've been browsing around looking for a recipe for choux pastry and wasn't able to find any on these forums. However, I have found a LC version here: http://www.lowcarbluxury.com/newsle...3-no21-pg6.html

Is this a good starting point? Can I substitute with any protein powder or is the protein powder even necessary? If I wanted to make "muffin/yorkshire pudding" versions, would I use a muffin tin or still form the shapes on parchment paper? Any tips greatly appreciated!

Wynter

Yep! It's a great starting point. You're very resourceful!

Here's a few tips...

Use the protein powder. Any type of plain powder will work fine. If you have soy protein powder, you can use that too.

Don't use a mixer and use a wooden spoon instead. Add one egg at a time and beat for as long as you can. Take a rest and beat some more. Do the same with the other egg. After both eggs are incorporated, beat again. The more you beat, the better the rise. Ignore the part in the recipe about maybe not needing all the egg.

Preheat the oven to 450F and pour about 1 tsp. of oil or fat of your choice into muffin tins. Let the tins sit in the oven until smoking then quickly scoop in the batter. Bake for 15 minutes then stab the sides once with a sharp knife and turn the oven down to 350F. Bake for 20 minutes longer.

And voila!

Karen

Would be great with creamed chicken and mushrooms etc.

Val

Karen: in this recipe for choux pastry, could almond flour ground finely sub for the oat flour?

Thanks for your help

Deb

No, you need something that is "gluey". Ground almonds aren'e gluey enough.

You could try it, and invent some new dish.

Karen