Kanso

Choux pastry is the classic base for airy pastries and cream puffs. With this recipe you can make about 27 homemade cream puffs!  

Preparation:

- For the choux pastry, bring water with butter and salt to a boil in a saucepan.
- Remove pot from heat and add Kanso KETO Flour to the hot liquid all at once.
- Mix everything together with a wooden spoon to form a smooth dough ball.
- Transfer the dough ball to a mixing bowl and let cool for about 15 minutes.
- Add 5 eggs one after the other (mix another egg in the bottom of the dough only when the dough and egg are a homogeneous mass) with the mixer (dough hook) on the highest speed.
- Pour the dough into a piping bag and pipe onto a baking sheet lined with baking paper in the desired size (about 25 g), making sure to space them.
- Bake in a preheated oven at 175 °C / convection oven for about 25 minutes until golden brown, fluffy and fluffy.
- The finished cream puffs can be filled with cream or Kanso KetoBiota cream and decorated with melted Kanso CacaoBar.