recipe for eclair/puff pastry???

[loriv19]

Morning,
My DH wants to make Atkins type eclairs/cream puffs. What would you suggest for the pastry part? I'm reading in the post that you can use flax seed meal but I'm also see that it a replacement for the oil. I don't really understand that.

Thanks for you knowledge.

[2big4mysize]

Re: recipe for eclair/puff pastry???

sorry Lori I wasn't clear enough you post your request in the recipe request forum this is where you post the elcair recipe after you make it and decide it is good. I'll see if we can get a Mod to move it over there in the mean time I'm PMing the food hostess and see if she will come help you get your reciper.

[Laurenfra]

Re: recipe for eclair/puff pastry???

OK I have moved it. Sorry I cant answer the question but I cant wait to hear.

[not2late]

Re: recipe for eclair/puff pastry???

Go to the 14 Day induction forum. The sticky called "Induction Recipe Basics" has a recipe for the Atkins Revolution Rolls. Bake the recipe in muffin tins then let them sit in the turned off oven for about 15 - 20 minutes. The muffins will develop a dry "choux pastry" like texture. You can then slice the muffins in half or split them open and fill them with cream.

Alternatively, you can make pretty good Danish-like pastries using the same recipe. Again use muffin tins and make a mixture of cream cheese, egg and vanilla flavoring. Before baking, drop a tablespoon of the cheese mixture onto the top of every muffin. Then bake according the recipe instructions.

[ThePrisoner]

Re: recipe for eclair/puff pastry???

I found this recipe online but have never tried it. It's made with soy flour and milk, but that could be substituted with cream, the "flour" could be substituted as well with maybe WPI. Here it is:

LOW CARB CREAM PUFFS

3/4 cup soy milk -- unsweetened
2 tbsp butter
1 1/2 tbsp Splenda
1/8 tsp salt
3/4 cup soy flour -- sifted
3 eggs

Preheat oven to 450°F. Combine milk, butter, Splenda, and salt in heavy saucepan. Cook over medium heat until butter melts - stirring constantly. Add all the flour. Stir vigorously with wooden spoon until smooth and very thick (it doesn't form a ball like regular cream puffs, but it gets thick like pudding). Turn off heat and beat in one egg. Beat well. Add other eggs one at a time and beat well after each. Let stand until cool.

Divide batter evenly between 12 nonstick or sprayed muffin tins. Bake for 8 minutes. Turn heat to 350°F and bake an additional 20 minutes.

Cool on wire rack until cool enough to handle. Break off tops of puffs with a fork (like an English muffin) and allow to cool and dry. Fill.

Fill with whipped cream, pudding, etc.

Makes 12 Cream Puffs. 2.5 grams carbs each.