Ever since I saw the sassy and independent Princess Tiana in Disney’s The Princess and the Frog, I was so excited that she was a cook and her Beignet’s always looked so yummy Drizzled in Honey and dusted in powdered sugar I just had to create some of my own.
Now I learned to make traditional beignets in culinary school, but since we don’t eat gluten anymore I needed to come up with a recipe that would work for our diet.
But before we get to the recipe, first let’s start with a description of what Beignet’s are made from:
Pâte à choux or Choux pastry, is traditionally a light french pastry dough and it’s used to make Beignets, cream puffs (profiteroles) and eclairs.
It traditionally contains only butter, water, flour, and eggs and instead of this dough using a raising agent it uses it’s high moisture content to create steam inside the dough while cooking to puff up the pastry.
Now in my version of this I couldn’t use butter, or flour so I changed the butter to coconut oil, the flour to tapioca starch, and I used coconut milk instead of water. Also Traditional Beignet’s are fried but I opted to bake these instead of frying them, baking them was a time saver, plus I didn’t want to have to take the time to temp the oil to make sure it was high enough and clean my stove afterward from all that splattered oil. So while they where baking away instead of cleaning an oily messy stove top I was eating lunch and reading a book.
What am I reading right now you ask why I would love to tell you!
I have Quite the obsession with reading along with my other obsessions, cooking, drinking tea, and listening to music to name a few.
Right now I’m Reading Crown of Midnight the second book in the Throne of Glass series By Sarah J. Maas
and I’m enjoy the series very much.
Now these yummy little squares are light and fluffy with a crunchy exterior and lots of air pockets on the inside which would be perfect for a filling if you wanted to, but I like them drizzled with honey and dusted with powdered sugar.
I will eventually make a fried version which will be more like a donut soft and cakey so look forward to those!
~ Baked Paleo Beignets ~
Makes 19-20 beignets
1/4 cup refined coconut oil
1/2 cup canned coconut milk
pinch fleur de sel salt or sea salt
1 tsp Vanilla extract/ vanilla bean caviar (seeds from 1 vanilla bean)
1/2 cup Tapioca Starch
2 large eggs
Preheat oven to 350F/180C
Combine the coconut oil, coconut milk, salt, and vanilla in a small sauce pan on the stove top over medium-high heat. Boil violently for 5-6 mins make sure it’s boiling really heavily if it doesn’t boil heavily than the ingredients wont activate.
Once the mix has heavily boiled for 5-6 mins pour the mixture in to a food processor and then add all the tapioca starch all at once. Process until mixed thoroughly and it starts to thicken, it will be a thick syrupy consistency. Then transfer back in to the sauce pan and heat on the stove top on medium low stirring with a spoon until it thickens into a sticky dough some of it will stick to the bottom of the sauce pan that’s ok just scrape it up with the spoon.
Once you have a stiff dough put the dough back in the food processor scrape everything you can get out of the bottom of the sauce pan. Process for 2-3 mins then add the eggs and process again until thoroughly mixed together about 2-3 more mins. It should be a smooth thick glossy yellow paste now.
With a spatula spoon out the choux dough into a pastry bag and pipe into a greased (grease with cooking spray or coconut oil/olive oil) mini square silicone mold or mini square oven safe pan. Pipe about 3/4 to the top of each square.
Bake on 350 for 25 minutes, then turn the oven off and leave the puffy squares in the oven for another 15 minutes.
Remove from the oven and let them cool completely and then refrigerate them if your not using them right away if your going to eat them right away and who wouldn’t.
~ Drizzle with your local Honey and dust with either Organic powdered sugar, or with this maple ~ coconut powdered sugar from primal palette.