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!
Update: It seems that some people have had trouble with the batter being too runny. I have tried to troubleshoot a few common problems in the comments – the runny batter is because the coconut mixture did not reach a temperature high enough to activate the arrowroot starch. To fix (or avoid!) this, you really need to simmer the coconut oil, coconut milk, and salt mixture rather violently before you proceed, and if you still end up with a runny batter, no worries – it’s saveable! Simply return the batter to the pan and heat over medium for 3-4 minutes, until the mixture thickens, then proceed.
- 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 350F/180C.
- In a small saucepan over medium heat, combine the coconut oil, coconut milk, and salt. It's really important here that you simmer it pretty violently (it'll start to splatter), otherwise it will not reach a temperature high enough to activate the other ingredients. Make sure you bring it to a violent simmer, then transfer it to a bowl and add the arrowroot starch all at once. Stir very, very well with a wooden spoon - the mixture should form a pale, stiff paste and you should definitely start to feel it in your arms! NOTE: If it doesn't go stiff and seems very runny, don't worry - this just means you haven't simmered the mixture enough, so return the runny liquid to the saucepan and continue to simmer on medium, stirring constantly, until it turns into a thick paste. This change will happen very quickly, be warned! Once the mixture is a stiff paste, continue with the rest of the recipe. The final result won't be affected
- Once you have a stiff paste (see above note if you don't), add the first egg and mix well with your wooden spoon. Add the second egg and continue to mix until you have a smooth, glossy paste. Once again, if your mixture goes runny at this stage, refer to the note above and follow those instructions before proceeding.
- Transfer the smooth, glossy mixture to a piping bag (or ziplock bag with a corner cut off), then pipe 1" rounds about two inches apart on a parchment-paper-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.
- To make the filling, scoop the hardened coconut cream from the top of the can of coconut milk and place in a bowl. Add the remaining ingredients and whip with a hand mixer for 5-6 minutes, until fluffy. Use a piping bag to pipe the coconut cream in to the (cooled!) profiteroles, then place them in an airtight container. Repeat until all of the profiteroles have been filled, then place the sealed airtight container in the fridge. NOTE: the profiteroles taste a lot better after they've been in the fridge for a bit, so make sure you leave them in there for AT LEAST SIX HOURS before you plan on serving them!
- To make the topping, heat the coconut milk and maple syrup in a small saucepan over medium heat until it starts to boil. While it heats up, break up the dark chocolate and place in a heat-proof bowl. Once the coconut milk is at a boil, remove it from the heat and pour it over the chocolate. Cover the heat-proof bowl with a plate or piece of tin foil and leave for five minutes, then remove the cover and whisk the ganache until smooth and shiny. When you serve the profiteroles, either drizzle the ganache over a pile of the profiteroles or dip each profiterole into the ganache before serving. Enjoy!
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