Paleo Classic Choux Pastry
Discover the magic of baking with this Paleo Classic Choux Pastry recipe—a grain-free, gluten-free twist on the traditional French favorite that delivers delicate pastries with the perfect puff. Made with a combination of tapioca, almond, and coconut flours, this recipe redefines indulgence for those following a paleo lifestyle. Coconut oil and a touch of honey bring natural sweetness and richness, while the simple stovetop dough technique ensures flawless results every time. These pastries bake to golden perfection in just 30 minutes and can be filled with your favorite paleo-friendly treats, like whipped coconut cream or almond butter. Impress guests or treat yourself to these versatile, airy delights that prove indulgence can be health-conscious, too!
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Ingredients
- 1 cup Tapioca flour
- 0.5 cup Almond flour
- 2 tablespoons Coconut flour
- 1 cup Water
- 0.25 cup Coconut oil
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Honey
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
In a medium saucepan, combine the water, coconut oil, and salt over medium heat. Allow it to come to a slight boil, ensuring the coconut oil is completely melted.
Step 3
Remove the saucepan from the heat and quickly stir in the tapioca flour, almond flour, and coconut flour all at once, stirring vigorously until the dough comes together and pulls away from the sides of the pan.
Step 4
Let the dough cool for about 3-5 minutes. This step is important to ensure the eggs do not cook when you add them.
Step 5
Once the dough is slightly cooled, stir in the honey. Then add the eggs one at a time, thoroughly incorporating each egg before adding the next. The dough should become smooth, shiny, and slightly sticky.
Step 6
Transfer the dough to a piping bag with a large round tip (or use a spoon) and pipe 2-inch rounds onto the prepared baking sheet, leaving about 2 inches between each piece.
Step 7
Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
Step 8
Turn off the oven, crack the door open slightly, and allow the pastries to cool in the oven for 10 minutes to ensure they stay puffy.
Step 9
Remove from the oven and let them cool completely on a wire rack. Once cool, fill with your favorite Paleo-friendly filling such as whipped coconut cream or almond butter.
Nutrition Facts
| Serving size | (704g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1621.1 |
| Total Fat 101.0g | 0% |
| Saturated Fat 56.3g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 744mg | 0% |
| Sodium 1489.4mg | 0% |
| Total Carbohydrate 145.5g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 24.9g | |
| Protein 38.6g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 258.0mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 396.2mg | 0% |
Source of Calories