Crispy Honey Walnut topping, with an almond drizzle over a low carb, sugar free Pate A Choux Pastry.
Preheat oven to 375 degrees.
Add water to a medium sized pan on medium high heat. Bring to a boil.
Immediately add the softened butter to the water, stirring gradually.
Proceed to immediately add the combined flours, the sugar, and salt, stirring continually until the dough just comes together and pulls aways from sides of the pan.
Remove from the heat when it does and place warm dough into the bowl of a mixer.
Mix the dough on medium speed, while adding one egg at a time, followed by the vanilla. Continue mixing until the dough becomes a slightly thick batter and of a pipeable consistency.
Place mixture into a piping bag and form into decorative choux pastry on a baking sheet lined with a buttered or greased parchment sheet. Note: I used the large round piping tip and piped my choux into a circular round. However, you get to choose.
Bake in the preheated oven at 375 degrees for 20 minutes or until lightly browned.
Top with honey nut crumble and drizzle with almond glaze.
Combine the walnuts, sugar, and honey. Add water if needed.
Spread the mixture on to a small plate or saucer and refrigerate to harden.
Once set, crumble pieces on top of cooked and cooled pastry.
In a small bowl, mix together the milk and powdered sugar until the desired consistency is achieved. Then drizzle over the cooled pastry choux and enjoy.
Optional: After forming the pastry, I refrigerated it for 20 minutes before baking. Whenever possible, use organic ingredients.