Pistachio Choux au Craquelin 

A very special choux recipe for those who like a pastry challenge! Created by our resident pastry chef these have no refined sugar in them - very different than the normal choux recipe! 

Craquelin 

  •  50g unsalted butter
  • 50g Lakanto Classic Sweetener
  • 100g plain flour 

Method

  1. Cream butter and Lakanto Classic Sweetener together
  2. Beat in the flour and wait for the dough to become crumbly
  3. Knead the craquelin and roll it between two pieces of parchment paper until very thin. 
  4. Put in the fridge or freezer to chill

Choux paste

  • 50 milk
  • 50g water
  • 1g salt
  • 3g Lakanto Classic Sweetener
  • 45g Butter
  • 50g plain flour
  • 100g Eggs

Method:

  1. Bring milk, water, butter, salt and Lakanto Classic Sweetener to a simmer.
  2. Add in flour and mix until it doesn’t stick on the pan. Place in an electric mixer and mix it for 5 minutes or until it cools down.
  3. Then slowly pour in egg one by one on each addition.
  4. Pipe and bake at 170°c for 30 minutes

Pistachio Buttercream

  • 120g Unsalted butter (softened)
  • 25g pistachio paste
  • 120g Lakanto Icing Powder

Method:

  1. Cream butter and pistachio paste together, then add in Lakanto Icing Powder until all well mixed
  2. Assemble the choux using a piping bag and enjoy! 

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