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This pastry will not rise as high as regular choux dough, but it still does the trick.
CHOUX PASTRY FOR ECLAIRS
3 TBS oat flour
Preheat Oven to 375
Mix all dry ingredients together (except salt). Bring water and salt to a full boil and add softened butter. Immediately add the dry ingredients all at once to the water mixture. Stir continuously with a wooden spoon. Turn heat to medium and cook for a couple of minutes until the mixture pulls away from the pan to form a ball.
Place the dough in a bowl or mixer and using either a wooden spoon or the paddle attachment mix the dough so that it starts to cools. With mixer mixing, add the eggs slowly in 4 sections waiting until the dough is smooth each time before adding the next section. It may not be necessary to add all of the beaten eggs. The mixture must be of a consistency allowing piping. Remember to keep scraping down the sides of the bowl.
Turn dough into pastry bag and pipe into eclair shapes onto baking pans lined with parchment or Pam. Allow space for expansion. Bake for 20 minutes -DO NOT OPEN THE OVEN. After 20 minutes, open the door for a few seconds, reduce the heat and continue cooking for 2 more minutes until they turn golden brown and crisp up. Test one by cutting it open. The center should be dry.
Cool on a rack.
Yields 20 eclair pastries shells - 1 net carb per eclair, before fillings
To make eclairs: Cut each in half and fill with low carb whipped cream, low carb custard, low carb pudding or low carb chocolate mousse. Brush the top with melted sugar free chocolate