{"id":3579,"date":"2017-02-14T07:35:32","date_gmt":"2017-02-13T23:35:32","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3579"},"modified":"2017-02-14T15:19:07","modified_gmt":"2017-02-14T07:19:07","slug":"paleo-easy-profiteroles","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/paleo-easy-profiteroles\/","title":{"rendered":"(paleo) Easy profiteroles"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Developing recipes can often be a challenging experience, especially when you are trying to\u00a0create things that are free of grains, gluten,\u00a0dairy, refined sugar\u00a0and on occasion eggs and nuts.\u00a0\u00a0With a list like that even I think – what else is there? However, there is so much we can do with a few basic alternatives.<\/p>\n

This is one recipe that I’ve wanted to convert for a little while. \u00a0 I’ve always loved profiteroles, in fact I think they used to be my favourite dessert.\u00a0 Many years ago I was fortunate enough to be in a lovely restaurant in Paris experiencing all things French.\u00a0 The perfect end to a wonderful meal was profiteroles with warm chocolate sauce.\u00a0 I thought I’d died and gone to heaven.\u00a0 Crunchy pastry, silky smooth vanilla infused cr\u00e8me centre topped with warm, bitter dark chocolate sauce.\u00a0 Could anything be better!?!<\/p>\n

Recreating something like that is hard enough without restricting the ingredients we can use but\u00a0I’m really happy with\u00a0all the\u00a0individual parts of this dish\u00a0as well as the end result when they are all combined.<\/p>\n

Make this for yourself or someone you love.\u00a0 Just do yourself a favour and find an excuse to make these soon!<\/p>\n

(paleo) Profiteroles filled with vanilla cr\u00e8me patisserie drizzled with chocolate sauce\u00a0(recipe\u00a0by Fiona at Food 4 Thought).<\/span>
\nNo: Gluten \/ Grain \/ Soy \/ Nuts \/ Dairy
\nContains: Eggs
\nMakes 24 mini profiteroles<\/p>\n

You will need<\/span>
\nOven
\nSpatula
\nMedium glass bowl
\n24-hole mini muffin tray, greased with coconut oil
\nSmall serving jug
\nCling wrap or similar
\nCooling rack<\/div>\n

Cr\u00e8me patisserie (pastry cream) – makes approximately 2 cups<\/span>
\nIngredients<\/span>
\n400g coconut milk
\n60-80g maple syrup
\n2 egg yolks
\n20-25g\u00a0tapioca flour
\nSeeds of 1 vanilla pod OR 2 teaspoons\u00a0vanilla extract<\/p>\n

Preparation<\/span>
\nPlace all ingredients into mixing bowl, cook for\u00a07 minutes \/ 90\u00b0C \/ <\/strong>Speed 4<\/strong>.\u00a0 Transfer into a bowl, place plastic wrap directly on surface of pastry cream to prevent a skin from forming, and allow to cool.\u00a0\u00a0Once\u00a0bowl is cool to touch\u00a0place into refrigerator to cool completely and thicken.<\/p>\n

Make pastry rolls.<\/p>\n

My tips<\/span>
\n*You can store the remaining\u00a0pastry cream\u00a0in an air tight\u00a0container in the refrigerator for up to 2 days.<\/p>\n

(Cheats)\u00a0Pastry roll\u00a0(makes 24 mini\u00a0muffin size)<\/span>
\nIngredients<\/span>
\n160g coconut milk
\n60g coconut oil
\n1 egg
\n170g arrowroot flour
\n1 teaspoon honey<\/p>\n

Preparation<\/span>
\nPreheat oven to 200\u00b0C (fan-forced). \u00a0Grease 24-hole mini muffin tray with coconut oil.\u00a0 Set aside for filling later.<\/p>\n

Place all ingredients into mixing bowl, mix for\u00a025 seconds \/ Speed 7.<\/strong>\u00a0 Scrape around sides of mixing bowl and mix for 5 seconds \/ Speed 7.<\/strong><\/p>\n

Fill each mini muffin mould three-quarters full with batter.\u00a0 Bake for 16 – 19 minutes (200\u00b0C fan-forced), or until puffy and\u00a0lightly golden brown.<\/p>\n

Remove from oven and carefully remove tray onto a cooling rack.\u00a0 Once cool enough to handle, use a skewer to pierce the base of the roll to allow any remaining steam to escape.\u00a0 This will keep them crisper as they cool.\u00a0 Set aside to cool completely before filling.<\/p>\n

My tips<\/span>
\n*These are best consumed on the day they are made, however you can store the remaining rolls in a container for up to 2 days.<\/p>\n

Chocolate sauce – makes approximately 1 cup<\/span> – *Make this close to serving
\nIngredients<\/span>
\n50g dairy free 100% chocolate pieces
\n20g\u00a0raw cacao powder
\n50g\u00a0maple syrup or honey
\n150g coconut milk
\nPinch of fine salt<\/p>\n

Preparation<\/span>
\nPlace chocolate into mixing bowl and melt for\u00a02 minutes \/ 7<\/strong>0\u00b0C<\/strong>\/ Speed soft.<\/strong><\/p>\n

Add remaining ingredients and mix for\u00a015 seconds \/ Speed 3.\u00a0 <\/strong>Scrape around sides of mixing bowl and\u00a0heat for 1 minutes <\/strong>\/ 7<\/strong>0\u00b0C<\/strong>\/ Speed soft.<\/strong>\u00a0Scrape into jug or serving dish.\u00a0 Serve warm.<\/p>\n

My tips<\/span>
\n*This sauce will store in an air tight container in the refrigerator for up to a week.\u00a0 You will need to heat it gently to serve as it will firm up in the refrigerator.<\/p>\n

 <\/p>\n

ASSEMBLY<\/span><\/p>\n

If you haven’t already made the chocolate sauce do so now.<\/p>\n

Remove cr\u00e8me patisserie from refrigerator and remove plastic wrap.\u00a0 You have two options of filling the pastry rolls.\u00a0 You can\u00a0lay each one on their side and cut them so you have a top and bottom, like a bun OR you can make the hole in the bottom slightly bigger and spoon or pipe the mixture into the base of each roll.\u00a0\u00a0Fill as many rolls as you would like to serve.<\/p>\n

Place rolls on a serving plate and top with warm chocolate sauce.<\/p>\n

\"\"<\/a><\/p>\n

ease: 8.5\/10.\u00a0\u00a0A few elements but nothing too challenging.<\/strong>
\ntotal prep time:\u00a045 minutes <\/strong>+ cooling time
\ntotal cooking time:\u00a030 minutes\u00a0<\/strong>
\ntotal:\u00a01 hours\u00a015 minutes\u00a0<\/strong>+ cooling time<\/p>\n

taste: 10\/10<\/strong>\u00a0I know these are not “the real thing” but oh my goodness they are pretty special.\u00a0 I hope you enjoy these as much as our house did.<\/p>\n

would I make it again:\u00a0 For special occasions, absolutely.\u00a0 I couldn’t make them more often as they would disappear too quickly.<\/strong><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

Developing recipes can often be a challenging experience, especially when you are trying to create things that are free of grains, gluten, dairy, refined sugar and on occasion eggs and nuts. With a list like that even I think – what else is there? However, there is so much we can do with a […]<\/p>\n","protected":false},"author":2,"featured_media":3589,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[89,57,81,58,28,72,71,68,65],"tags":[17,127,4,128,101,141,140,138,135],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3579"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3579"}],"version-history":[{"count":16,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3579\/revisions"}],"predecessor-version":[{"id":3603,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3579\/revisions\/3603"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3589"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3579"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}