Keto Éclair – It’s all French to me
How about Keto Éclair? Would it even be possible? Nothing has influenced modern Greek patisseries as French delicacies that come in a form of choux dough. form Profiterole to Mille-feuille. I already wrote about the influence of French culture on modern Greek society which started sometimes in the 60-ties. From movies, fashion, music to pastry preparation. For example, nothing is so popular in Greek bakeries today as Éclair. If you type it in a phonetical way, Ekler, and perform an internet search, you will first find Greek recipes. So, this typical French pastry deserves to be Ketonised in a Greek way? Does it? of course, it does!
A classic Éclair
Éclair is an oval pastry created with choux dough and stuffed with various pastry creams. Usually, it’s topped with chocolate icing and nuts. The dough, which is the same as that used for Profiterole, is usually piped into an oval shape with a pastry bag. Then, Éclair is baked until it is crisp and hollow inside. After that, the pastry is filled with a creamy filling, usually made with eggs or whipping cream. Some gastronomy historians speculate that Éclairs were first made by Antonin Carême (1784–1833), the renowned French chef.
Keto Éclair – a Greek version
Making Keto Éclair is quite a project. Mainly due to gluten and sugar absence. But, as with everything, these two obstacles can be easily passed over. We will make this Keto Éclair infused with the Greek filling, and add some Mediterranean soul to the finishing touch. It will taste and feel as close to the classic Éclair as possible. However, it will keep your ketosis safe and sane as you want it to be!
Ready to do some French-Greek baking? Let’s see the recipe…
Keto Éclair
Ingredients
- 150 ml (2/3 cup) heavy cream organic
- 200 ml (7/8 cup) water filtered
- 120 g (1 cup) almond flour organic
- 3 tbsp coconut flour organic
- 1 tbsp psyllium powder organic
- 1 tbsp stevia or monk fruit sweetener or according to your sweetener power
- 4 medium eggs free-range
- 1 large egg white free-range
- 100 g (1/2 cup) butter grass-fed
- 1 pinch sea salt
- 1 tsp baking powder gluten free
Filling
- 100 g (1/2 cup) Greek yoghurt preferably goat or sheep yoghurt
- 100 ml 1/2 cup) heavy whipping cream organic
- 2 tbsp vanilla extract organic
- 1 tsp cinnamon
- 1 tsp ground clove
- 1 tbsp stevia or monk fruit sweetener or according to your sweetener power
Icing
- 2 tbsp dark cacao powder organic
- 1 tbsp coconut oil extra virgin, organic
- 50 g (1/4 cup) butter grass-fed
- 1 tbsp stevia or monk fruit sweetener stevia or monk fruit sweetener
Instructions
- Preheat the oven to 200ºC (392ºF)
- Put the water, cream, butter, salt and sweetener in a large saucepan, and heat gently until the butter melts.
- Remove from the heat and add the Psyllium husk powder, almond and coconut flour. Add the baking powder. Mix well to prevent the lump forming.
- Return to the stove at low heat and mix with a wooden spoon or heat-resistant spatula until the mixture forms a dough that leaves the side of the pan clean.
- Remove from the stove and let it cool for a few minutes. Gradually add eggs (one by one), beating well between each addition with a whisk. The dough needs to be smooth and glossy. (keep the egg white for later)
- Line a large baking sheet with a parchment paper and put the dough into a pastry bag and squeeze it to create 10 cm long oval shapes. (allow space for rising, approx 2 cm)
- Glaze them with the egg white and bake for 20 minutes. Leave them in the oven to cool down and don't open the oven.
- While the Éclairs are cooling down, whip the cream and add vanilla, spices and sweetener. When the cream is firm, add in the greek yoghurt and mix well.
- When the pastry is cooled, fill the piping bag with the cream and pipe in the filling until full. Put into the freezer for at least 20 minutes.
- Place all the ingredients for the icing in a saucepan and heat them over medium temperature until they combine and form a smooth chocolate texture.
- Pour the icing on cold Éclairs and decorate them with berries, crushed nuts or coconut flakes.
