Paleo Classic Choux Pastry
Indulge in the perfect guilt-free treat with this Paleo Classic Choux Pastry recipe, a grain-free and dairy-free twist on the traditional French pastry. Made with a unique blend of tapioca flour, almond flour, and coconut flour, these light and airy puffs come together seamlessly with the help of coconut oil and a touch of honey for subtle sweetness. The recipe features a simple yet essential cooking technique that ensures the dough is smooth and glossy, yielding pastries that puff beautifully in the oven. Ideal for those following a Paleo lifestyle, these versatile choux shells can be filled with your favorite Paleo-friendly creams or nut butters, making them perfect for celebrations or a refined afternoon indulgence. Ready in just 45 minutes, this crowd-pleasing recipe proves that elegance can align with dietary goals.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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.
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.
Let the dough cool for about 3-5 minutes. This step is important to ensure the eggs do not cook when you add them.
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.
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.
Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
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.
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
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1489 mg | 65% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 24.9 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 258 mg | 20% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
