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Paleo Baklava Choux Buns

Being partially Middle Eastern I love spice, I love cardamom, I love Baklava… ooooh baklava… it really is my most favourite dessert that I miss dearly.  In fact I am going to try at some point to perfect a filo pastry recipe but that definitely is a long way away I fear!

So as you can see I love baklava, but I also love chocolate eclairs so I decided to create these wonderful little doughy pouches of spice.

Makes: Around 30 choux buns

Preparation & Cooking Time: Quite a long time, no really set aside a couple of hours


For the Paleo choux buns:

1 cup tapioca flour
1 tbsp coconut flour
3 eggs
100 ml coconut milk
50 ml cold water
60g unsalted raw grass-fed butter
1/4 tsp vanilla powder (optional but tasty)
1/2 tsp baking powder
Pinch of Himalayan pink salt

For the pistachio creme patissiere:

150g pistachios
8 egg yolks
1 cup arrowroot powder
400mls coconut milk
1 tbsp vanilla essence
1/2 tbsp rosewater
1 tsp ground green cardamom
1/2 jar raw honey

For the nutty baklava caramel:

Handful of chopped roasted nuts (almonds and pistachios are best)
1/3  jar raw honey (roughly 120g)
1 tsp orange blossom water
1 tsp rose water
1 tbsp cinnamon
1/4 tsp ground cloves
Juice of 1/8 lemon
Zest of 1/2 lemon
Zest of 1/2 orange

For the spiced chocolate ganache:

100g cacao butter
20g cacao solids
80ml tin coconut cream
1/2 tbsp ground cinnamon
1/4 tsp ground green cardamom
2 tbsp raw honey

For decoration:

A handful of crushed roasted pistachios


  1. Pre-heat the oven to 170 degrees (gas mark 3).
  2. For the choux buns, in a medium pan bring to the boil the coconut milk, water, butter, salt & vanilla powder.
  3. Remove the pan from the heat and beat in the tapioca flour, coconut flour & baking powder rapidly with a wooden spoon until smooth. You must work fast with this!
  4. Return the pan to a low heat and cook until it just starts to come away from the sides. Leave to cool for a few minutes.
  5. Beat in the eggs one by one until the mixture reluctantly falls from the spoon, you do not want the mixture to be runny. (You may not need all of the eggs for this so definitely go with your instincts!)
  6. Allow the mixture to cool for a few minutes.  Transfer the mixture into a piping bag (I used the Tala Disposable Icing Bags available at Ocado) and either fit with a large round nozzle or just cut a hole with a pair of scissors (about 1″) if using disposables.
  7. Pipe rounds onto a lined baking tray. Try and pipe them about 3cm apart as they will puff up quite a bit!
  8. Place in the oven until puffed up and firm to the touch with a gorgeous golden colour. This may take 10 minutes or less they do cook quite fast.
  9. Once done allow to cool completely.
  10. Now it’s time to prepare your creme patissiere!  Place your pistachios into a food processor and blend until a nice smooth paste. This will probably take about 5-10 minutes!
  11. Whilst your pistachios are blending whisk together your egg yolks, arrowroot powder, vanilla essence & rosewater in a medium mixing bowl.
  12. In a small pan bring to the boil your coconut milk, raw honey and ground cardamom.
  13. Remove the pan from the heat and pour into the egg mixture slowly being sure to whisk thoroughly.
  14. Pour the mixture into the pistachio paste and blend until smooth.
  15. Return the mixture to the pan and heat until it becomes really thick. Remove from the heat. Leave to cool for 5 minutes and then place in an airtight container (or cover with cling film) and chill in the fridge.
  16. Next it’s time for the nutty caramel. Place all of the ingredients into a small pan on a low heat and bring to the boil.
  17. Reduce the heat so that it is returned to a low boil and cook for about 5 minutes stirring freqently. To test whether it is ready place a few drops into some very cold water and see what the texture is like. You don’t quite want it to be at a ‘soft ball’ stage but just slightly runnier.
  18. Leave aside your caramel to cool.
  19. For the spiced ganache place all of your ingredients over a bain-marie until melted. Leave to cool at room temperature.
  20. Now after all of your hard work it’s time to fill these bad boys up (and eat some along the way). Slice the choux bun about two thirds across the middle but leave the bun hinged!
  21. Remove your creme patissiere from the fridge and spoon in about half a table spoon. Drizzle over some caramel and close the bun.
  22. Once all of your buns are filled spoon over your ganache and spread evenly. Sprinkle with your roasted pistachios, Now just leave these lovely works of art (and taste explosion) to set.

Ooooph what a long one! I hope you enjoy!

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