Creating choux pastry has always been one of my favorite culinary adventures. The first time I made it, I was mesmerized by how simple ingredients transformed into airy, delicate puffs. This recipe not only honors the classic French technique but also introduces a nutritious twist with a delicious avocado chocolate cream filling. This delightful dessert is perfect for impressing guests or treating yourself while keeping health in mind.
Ingredients
For the Choux Pastry:
– 1 cup (120g) whole wheat flour
– 1/2 cup (120ml) water
– 1/2 cup (120ml) almond milk (or any plant-based milk)
– 1/3 cup (75g) coconut oil, melted
– 1/4 tsp sea salt
– 1 tsp vanilla extract
– 3 large eggs (or flax eggs for a vegan option)
For the Avocado Chocolate Cream:
– 2 ripe avocados
– 1/4 cup (60ml) pure maple syrup
– 1/4 cup (30g) unsweetened cocoa powder
– 1 tsp vanilla extract
– A pinch of sea salt
– Optional toppings: crushed nuts, shredded coconut, or berries
Instructions
To make the Choux Pastry:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, almond milk, melted coconut oil, and sea salt. Bring the mixture to a gentle simmer over medium heat.
Once simmering, remove the pan from heat and quickly stir in the whole wheat flour using a wooden spoon until fully combined. Return the pan to medium heat and stir continuously for about 2-3 minutes, until the dough comes together and pulls away from the sides of the pan.
Transfer the dough to a mixing bowl and let it cool for a few minutes. Add the vanilla extract and mix well.
Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy. If using flax eggs, mix 3 tbsp of ground flaxseed with 9 tbsp of water and let it sit for 5 minutes before adding.
Using a piping bag or a spoon, pipe or scoop small mounds (about the size of a golf ball) onto the prepared baking sheet, leaving space between each puff.
Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed up. Do not open the oven door during baking, as this may cause the puffs to collapse. Once done, remove from the oven and let them cool on a wire rack.
To make the Avocado Chocolate Cream:
In a food processor, combine the ripe avocados, maple syrup, cocoa powder, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy, scraping down the sides as needed.
Once the choux pastry is cooled, carefully slice each puff in half. Fill each puff with a generous spoonful of the avocado chocolate cream.
Optional: Top with crushed nuts, shredded coconut, or fresh berries for added texture and flavor.
Serve your delightful choux pastries immediately and enjoy the mixture of airy pastry and rich, nutritious filling. This dessert is not only a feast for the eyes but also a treat for your body. Embracing a healthy lifestyle doesn’t mean sacrificing flavor; rather, it can enhance your culinary creations!