Hi everyone! This week I was lucky enough to have the opportunity to guest post over at Paleo Parents! I absolutely love their blog and their three books, one of which I reviewed here, and I’m so excited to be posting on their website! Please click the link at the end of the post to view the recipe. Thanks!
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!