Today we are excited to share with you an AWESOME, talented blogger who is still a teenager. Yep, Alessandra Peters is the blogger behind The Foodie Teen, and as you can tell by this beatiful recipe she has shared with us today, she is destined for great things. We discovered her on instagram and we have been impressed with her ever since. While she does have some savory recipes on her site, her real talent is with paleo and gluten free pastries, and her photography skills are incredible too! We really hope you enjoy this guest post as much as we do!
Hi everyone! I’m so thrilled to be guest posting here today; Matt and Stacy are huge inspirations to me (I still remember the night Stacy followed me on Instagram – I was so excited I could hardly sleep!), and I’m very happy to be here sharing one of my favourite recipes, Paleo profiteroles a.k.a. cream puffs!
I think I may have found a loophole in the rules of the universe, because this sort of deliciousness really shouldn’t be allowed.
A tender choux pastry shell caressing a dollop of lightly sweetened vanilla bean coconut whipped cream is slathered with a smooth, creamy, shiny chocolate ganache to create these bites of pure deliciousness, and that they most definitely are – there’s a reason that the entire batch was polished off by my non-Paleo family and I in just one day!
I mean, there’s only so much non-stop eating of scrumptious food that one could call ‘recipe testing’..
They’re perfect for wowing your guests, having a fun baking day with your kids, or even treating yourself, although if you choose the latter I would advise freezing them if you want to avoid inhaling the entire batch in one go!
Of course, you could also forego the whipped cream and chocolate and simply fill the baked choux pastry shells with a savoury filling (I love the combination of homemade horseradish mayonnaise, a small slice of roast beef, and a few leaves of watercress!) for some very impressive Paleo hors d’oeuvre.
They’re fluffy yet lavish, creamy yet slightly chewy, and simple yet elegant; they’ve even been junk-food-eating-teenager approved! Need I say more?!
On a completely unrelated note, I think I might need to go back to first grade because those profiteroles down there took me a good 20 minutes to stack… which obviously had nothing to do with the fact that my hand just didn’t seem to want to stop ferrying profiteroles from the tray to my mouth. Obviously!
Just one last note – it’s really important to make these the day before you intend to serve them. They’re about 100x better after sitting in the fridge for at least 12 hours – it lets the flavours meld, and the choux pastry softens a bit to make the whole thing taste that much more like the non-Paleo version. Enjoy!
- 1/4 cup unrefined coconut oil
- 1/2 cup canned coconut milk
- pinch salt
- 1/2 cup arrowroot starch
- 2 large eggs
- 1 can coconut milk left in the fridge for at least 24 hours
- 3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 1 vanilla bean, split with a knife and seeds scraped out with the back of a knife
- 1/2 cup coconut milk
- 3 tablespoons maple syrup
- 1/2 cup dark chocolate, chopped
- Preheat oven to 425F/220C.
- In a small saucepan, combine the coconut oil, coconut milk, and salt. On a medium-low heat, let the mixture come to a simmer. When it is just before boiling point, remove it from the heat, transfer it to a bowl, and add the arrowroot starch all at once.
- Stir very well, and add the first egg once incorporated. Mix very well, then add the final egg and continue to mix until you get a smooth paste.
- Transfer to a piping bag or ziplock bag with a corner cut off, then pipe 1" rounds about two inches apart on a lined baking tray.
- Bake for 15 minutes, then turn the oven off and leave the puffs in the oven for a further 15 minutes.
- Remove from the oven and let cool completely.
- Open the can of coconut milk. The milk should have separated to form two distinct parts, some liquid coconut water at the bottom of the can and a thick, creamy, white solid at the top of the can. This fatty white part is the coconut cream, and it's what we want to use here, so scoop it out and place it in a small bowl. The remaining coconut water can be used in smoothies or as a yummy drink!
- Whisk together the coconut cream, vanilla extract, vanilla bean scrapings, and maple syrup in a bowl until fluffy, about 3-4 minutes.
- Place the chopped chocolate in a small bowl. In a small saucepan, bring the coconut milk and maple syrup mixture to a simmer, then remove from heat and pour the mixture over the chocolate in the bowl.
- Let this sit for 2 minutes, then whisk vigorously until thick and shiny. This might take a little bit, but it will occur!
- Using a serrated knife, cut the profiteroles in half. With a spoon or piping bag, dollop some coconut cream on one side of the profiterole, then top with the other half. Spoon some chocolate ganache topping on top, then repeat with remaining profiteroles.
- Place in an airtight container for at least 12 hours so that flavours can meld before serving. Enjoy!
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