Keto Profiterole is here Ketonians! What a successful ketonisation. 😉 Not only that it looks and taste amazing, but it’s also extremely low in carbs! Only 0,8g net carbs per piece. Well, it’s only logical because they are basically made of eggs, butter and 2 tbsp of coconut flour… The rest is your favourite spices and flavourings which I will leave to you to decide on. Of course, I will tell you what I used and how they tasted. However, if you are seeking for the traditional experience, you will most probably just add vanilla and sprinkle them with a dash of powdered sweetener.
What is the difference between Éclair and Profiterole?
It’s not only about the shape when it comes to ketonisation. Keto profiterole is not the same as Keto Éclair which we ketonised almost a year ago. There we went for a traditional method of cooked choux dough and the recipe is a bit complicated. We received different experiences. It’s always psyllium to blame. If this ingredient is not fresh, light and if it doesn’t have strong binding power, things can go wrong. however, some Ketonians made them even better than we did! You can check that recipe if you are feeling brave! On the other side, if you want to have guaranteed success, you will follow this simple version. In this case, the freshness of eggs and a good mixer will play a major role!
Origin and significance
According to the Oxford English dictionary, the word profiterole is borrowed from French and is used in a recipe from 1604 for pastry originally used for soup. The word Profiterole actually has a connection with the word Profit. The gastronomic encyclopaedia of Larousse says that the recipe for this delicacy was first invented by the head of the kitchen of Catherine de Medici in 1540 when it was prepared as a star of the wedding ceremony. Duke of Orleans ( who later became King Henry of France) loved them and it is said that he claimed they reminded him of woman’s breasts. 😉 Originally they called them pâte à poplin, later changed to pâte à Choux. Later in the 19th century, Profiteroles emerged from this recipe.
(Quick reminder, the original version is sugary and starchy and you don’t want them on Keto)
- There are so many versions and each country in Europe has its own name/variation. in Croatia, they are called Princes krafne (Princess pastry).
- Under the name “cream puff” Profiterole appeared in the USA in the 19th century
- In Greece, they are covered with melted sugar glaze and almond flakes and they are called “Soudakia (σουδάκια). This is a Greek play with the French word choux, this is why some call them σού)
- This version doesn’t include choux dough (that’s why it’s easier) but plays around the recipe for meringue or even macaroons
- Patience is a virtue, you really have to mix the egg whites and the filling for this Keto Profiterole a bit longer
- You can play with the shape, I created 3 layers of pastry filled with 2 layers of the filling
- Keto profiteroles can be made into a savoury version
- 7 large egg whites fresh, room temperature
- 1/3 tsp sea salt
- 1/4 tsp citric acid You can use 2 tbsp lemon juice
- 1 tsp powdered dried lemon zest See the recipe notes
- 1 tbsp powdered stevia or monk fruit blend See the recipe notes
- 2 tbsp coconut flour
- 250 g (8,8 oz) softened butter
- 7 large egg yolks
- 100 ml (1/2 cup) boiling water
- 4 tbsp powdered stevia or monk fruit blend
- 1/2 tsp sea salt
My flavouring (You can change this according to your preferences)
- 1 tbsp powdered orange zest
- 1 tbsp dark rum flavouring you can use real rum
- 1 tsp vanilla extract
- 1/3 tsp nutmeg
- Before you start, make sure your butter is softened and eggs are at room temperature.
- Place the egg whites in a deep bowl. Add sea salt and citric acid and sweetener. Start beating them with an electric mixer and don't stop until they create a firm meringue. This depends on your mixer, maybe it will take from 7 to 15 minutes. be patient.
- When meringue is firm, add powdered lemon zest and coconut flour. Now mix gently with a whisk. The meringue will fall a little, but don't worry.
- Line a large baking sheet with a parchment paper and put the egg white mixture into a pastry bag and squeeze it to create round shapes. Make them approximately 4 cm in diameter and leave some space in between. For each pair, make a smaller circle which will go on the top.
- bake them in the oven at 130ºC (260ºF) for 30 minutes. In the meantime prepare the cream.
- Beat the softened butter with the sweetener and all the flavourings of your choice. This part is really important to be patient. Beat the butter for at least 10 minutes or as long as you need to get it fluffy and creamy.
- Using a small whisk, beat the egg yolks and slowly add 100 ml of hot boiling water. Ass you are adding the water, whisk the eggs energetically.
- Add the egg yolk mixture to the butter spoon by spoon. Keep mixing at a high speed. As time passes the cream will become thick.
- When the pastries are baked, let them cool down before you try to unstick them from the parchment paper. If they are breaking, then use a sharp knife to gently de-attach them from paper.
- Place the filling cream into a pastry pipe with a star attachment. Fill the pastries with cream and be generous. I created 3 layers, you can make only 2.
- This butter based cream hardens (takes the icing texture) totally in the refrigerator, so make sure you have them at room temperature at least 15 minutes before serving. At room temperature, it becomes nice and creamy again.