[RECIPE IN THIS DESCRIPTION]
It’s episode 6 of The Great British Bake Off - Pastry Week!
Today we're making Amanda's Pistachio Stuffed Chouxnuts aka donuts made from a choux pastry.
| Pistachio Cream Recipe |
INGREDIENTS:
- 85g Pistachios, de-shelled
- 3 tbsp Powdered Sweetener
- 15g Oil (Olive, Avocado or Coconut, melted)
- ¼ tsp Vanilla Extract
- 170ml Cream
METHOD:
1. Add the pistachios to a food processor. Blend until they are somewhat smooth but slightly oily.
2. Then add the sweetener and vanilla extract. Turn the food processor back on and slowly drizzle the oil in - blending until you have a smooth, silky paste.
3. Add the cream to the food processor and blend until it is thick and creamy like frosting. Enjoy!
Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
Serves 17:
Per Tablespoon:
Calories: 82kcal
Fat: 8g
Protein: 1g
Net Carbs: 1g
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| Chouxnut Recipe |
INGREDIENTS:
- 150ml Whole Milk (or Water)
- 60g Salted Butter
- 25g Almond Flour
- 25g Lupin Flour
- 1 tbsp Powdered Sweetener - (I used Erythritol)
- 1 tbsp Flaxseed, ground
- 2 Large Eggs, beaten
- ½ tsp Xanthan Gum
- 500ml Extra Virgin Olive Oil
METHOD:
1. Start by cutting 12 squares of parchment paper into 12x12cm. Draw a 7cm circle in the middle of each. Set them aside.
2. In a large bowl, add almond flour, lupin flour, sweetener and flaxseed. Mix to combine.
3. In a medium saucepan, over low heat, add water and butter. Leave to melt slowly, stirring occasionally.
4. Once melted, add the xanthan gum, ⅓ at a time, whisking until it has combined with the egg/water mixture.
5. Add the xanthan thickened liquid to the dry mixture and mix until well combined and it has started to cool down.
6. Add the eggs ⅓ at a time, mixing in between until well combined. Then fill a large piping bag with a large star nozzle tip. Twist the end and set aside for a few minutes whilst you warm up the oil.
7. To warm the oil, add a healthy amount of extra virgin olive oil to a medium saucepan and place it over a low-medium heat. Check the temperature with a thermometer every so often until it hits 170c/325f - DO NOT LET IT GET TO 190c/375f.
8. Meanwhile, flip the prepared parchment paper over so the drawn circle is underneath and pipe the choux pastry into circles on the baking sheets, using the templates.
9. Carefully lower 2 chouxnuts into the oil, carefully remove the parchment paper and cook the pastry for 3 minutes on each side.
10. Then remove using a slotted spoon, and place on a wire rack that’s lined with kitchen paper, continue until you have done all chouxnuts, leaving them to cool.
Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used. This is for milk AND approximately how much oil is absorbed whilst frying.
Serves 12:
Per Serving:
Calories: 90kcal
Fat: 9g
Protein: 2g
Net Carbs: 0.2g
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