Guest Post: The Foodie Teen, Paleo Profiteroles

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.

Paleo Profiteroles

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 24



  1. Preheat oven to 350F/180C.
  2. 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
  3. 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.
  4. 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.
  5. Bake for 15 minutes, then turn the oven off and leave the puffs in the oven for a further 15 minutes.
  6. Remove from the oven and let cool completely.
  7. 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!
  8. 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!


DSC_5846Connect with Alessandra:









[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2014/04/alessandra-square.jpg[/author_image] [author_info]Alessandra is a 15-year-old recipe creator and blogger at The Foodie Teen. She loves experimenting in the kitchen and taking photographs of the successful endeavours! Alessandra has Coeliac disease along with many food allergies, which is how she found the Paleo diet, healed her leaky gut through real food, and now chronicles her journey on her blog in an attempt to help others heal themselves. Connect with her on FacebookTwitterInstagram, and Pinterest![/author_info] [/author]



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  • Emily P

    These look amazing! I’m guessing there’s no way you could substitute the eggs…

    • Claire

      For egg-free cream puffs, you could use The Spunky Coconut’s Mini Boulder
      Cream Donut recipe. Use a tablespoon to make them cream puff size and stuff with coconut whipped cream. The texture won’t be the same, but it might be a good replacement. The problem is (to my knowledge) it is not strict Paleo because the recipe uses psyllium husk powder.

  • Claire

    I’ve been dreaming of cream puffs the last couple weeks, so when I saw this recipe I knew I had to try it! To make these egg white-free, I used all yolks instead of whole eggs (halving the recipe). The batter was too thin to pipe, so I poured it into a greased mini muffin tin and let it sit in the oven for ten minutes longer. The pastries were a bit eggy (due to all yolks), but it is just how I remember homemade cream puffs! Thank you so much for the wonderful recipe! I’m so glad I didn’t wait to make these.

    • A @ www.thefoodieteen.com

      I’m so happy you loved them, Claire! What a great solution for those who can’t eat egg whites! If your batter was too runny (I encountered this problem too!), you probably removed the coconut oil + coconut milk mixture from the heat too soon. It needs to simmer quite violently! If you have the problem again the next time you make them, try returning all of the batter to a saucepan and and simmering for another minute or so. When it gets a little lumpy, just pour it back into a large bowl and whisk like mad until smooth! Thanks again! 🙂

  • Catherine

    These look delicious! I just tried making them though and they came out as thin crisps. The batter was really thin. I’m not sure what I did wrong!

    • Person

      I had the same problem too!

      • A @ www.thefoodieteen.com

        If your batter was too runny (I encountered this problem too!), you probably removed the coconut oil + coconut milk mixture from the heat too soon. It needs to simmer quite violently! If you have the problem again the next time you make them, try returning all of the batter to a saucepan and and simmering for another minute or so. When it gets a little lumpy, just pour it back into a large bowl and whisk like mad until smooth! Thanks again! 🙂

  • natashasmith

    These look AMAZING.

    What should the baking sheet be lined with – aluminum foil? Parchment paper?

    • A @ www.thefoodieteen.com

      Parchment paper would be great!

  • Nell

    Can I use Potato starch instead? Arrow root spikes my BG

    • Potato Starch and Arrowroot Starch aren’t exactly the same – arrowroot starch tends to make things lighter. You could certainly try it out, and let us now how it goes!

      • A @ www.thefoodieteen.com

        I’m pretty sure it would work! 🙂

  • Joanna

    I have these in the oven as we speak and the batter was too runny to put through a piping bag and they don’t look like they will rise. I am glad I only put a few as a test batch. Have made some modifications to the rest of the batter and hoping they turn out well!

  • cyn

    hi there – i am very disappointed in the instructions. I have been excited for days about making this recipe only to be completely let down by the lack of detail surrounding the pastry.

    I will try again but probably following the method outline here: http://discoveringtheextraordinary.blogspot.com.au/2012/04/pate-choux-not-as-hard-as-it-sounds.html

    if you have anything to add dear Foodie Teen – more information than “simmer quite violently” would be appreciated!

    • A @ www.thefoodieteen.com

      Hi Cyn! I’m so sorry you feel disappointed. The method you linked is absolutely the right way to go. I really do hope you enjoy the final product, however! I’ve added some more detailed instructions below:

      Bring the coconut oil, coconut milk, and salt to a violent simmer. Quickly transfer to a large heat-proof bowl, then add in the pre-measured arrowroot starch all in one go. Combine until you get a white lumpy paste. Add an egg, then incorporate with a wooden spoon. Add the second egg, then, with a wooden spoon, mix for 2-3 minutes (your arms will get tired!) until you achieve a thick, light yellow paste without any lumps. Prepare your pastry bag, place the paste into the pastry bag, then pipe onto a lined baking tray.

  • Jamie Miller

    These look amazing! Your food photography is beautiful! Such talent. Is the taste of coconut overpowering?


    • A @ www.thefoodieteen.com

      Thank you so much Jamie! In the pastry itself, you can’t taste the coconut at all, but the cream is a little more coconutty – if you can tolerate dairy, you could try whipped heavy cream! 🙂

  • Kai Lovel

    Should I have put the arrowroot flour mixture back on the stove to cook into a ball before adding eggs like other profiterole recipes? Mine ended up all runny when I followed the recipe instructions below.Thanks 🙂

    • Alessandra

      Hi Kai! If you heated the mixture until just below boiling point, the heat should have thickened it to a ball by itself. If the mixture does end up runny, you can add it back to the pan and heat it until it reaches just before boiling point, when it will thicken and start to take shape! Hope that helps!

  • Kim

    can I use honey instead of maple syrup? or regular sugar? and idea how much I would need. I am allergic to maple syrup.

    • Hi Kim, you absolutely can use honey! Just make sure you definitely bring the coconut milk mixture to a vigorous simmer before adding all the other ingredients, and if your dough ends up runny, place it back in the saucepan and cook down until a soft dough is formed!

  • Laurie

    It appears that many people are having a problem with it being too runny and you’ve made adjustments in the comments. Why haven’t you updated the actual post to reflect clearer instructions and have happier bakers???

    • We have made some updates to the actual recipe post, but we will touch base with Alessandra to get the post officially updated with all that is noted throughout the comments. We aren’t purposefully trying to make unhappy bakers. 😉 Update to come soon.

      • Hi Laurie, sorry about the trouble! The Paleo Parents team and I have worked together to update the recipe instructions 🙂 Hope you enjoy!

        • Laurie

          Thanks. See my comments above….what happened to the rest of the recipe instructions on the filling and topping?

          • Sorry Laurie! The missing information has been added.

        • Courtney Floyd

          I made these today with my nine year old daughter! She was inspired to make cream puffs after watching the Food Network’s Kids’ Baking Championship. The only change we made was using grass fed butter instead of coconut oil. She and my husband both loved them! I will assume they were absolutely divine, but didn’t have any due to dietary restrictions. 😉

          • How fun! And what a beautiful final product! Glad you enjoyed the recipe!

      • laurie


      • Laurie

        Okay, got the pastry made. Had to reheat it twice and then pour off a tablespoon of oil that wouldn’t blend with the dough. It’s puffing up nicely in the oven.

        Now….why are there no directions for what to do with the whipped cream and the ganache? Just whip the cream ingredients? And just melt the ganache ingredients? Then slice them open? Piping the filling into a hole?