WebChurros with chocolate sauce. Makes 12-15. Difficulty: A LITTLE EFFORT. Preparation time: 1 hour. Cooking time: 25 minutes. STEP 1. Combine 375ml (1½ cups) …
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Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball.
If the choux pastry is thin and runny: A thin mixture means that you have added too much liquid, or that your eggs might be too large. Add the eggs one at a time: When you are adding the eggs to the mixture, beat each egg until it is thoroughly combined into the mixture before adding the next egg.
For a standard eclair shape, 35 to 40 minutes should do the trick. If you’re making smaller profiteroles or mini cream puffs, aim for about 25 to 30 minutes. When your choux, in whatever form it takes, comes out of the oven, prick the undersides of your bake with a skewer or toothpick and let cool on a wire rack.
My daughter worked with a caterer one summer and learned how to make puff pastry. Ever since she first noticed the low carb mozzarella stromboli dough she thought it could be made into a low carb puff pastry. To be honest I didn’t really see how until now but I’m calling this one a Lighter Low Carb Pastry Crust THM S Low Carb.