I’m so fortunate to have some wonderful friends around the world. I absolutely loved spending time in Croatia last year, this year I’ve completely fallen in love with France. Walking through mountains, practicing yoga, swimming in lakes, kayaking rivers and all in the beautiful sunshine.
The British weather has not been great this summer and I desperately needed some time to clear my mind last weekend. I always find being in a new space really helps me refocus. My lovely friend Bastien invited me to his home in France. We spent the weekend playing in mountains and rivers … and drooling over French food!
Aside from some added French vocabulary I’ve also learnt the difference between profiteroles and Choux a la Creme. Did you know profiteroles are officially supposed to be filled with ice cream? I always thought they were meant to be stuffed full of whipped cream and smothered in chocolate. It seems that’s officially a ‘Choux a la Creme’.
I joked with Bastien that I intended to create a ‘clean’ version of this insanely delicious French dessert when I got home. Turns out it’s entirely possible! Although officially Choux a la Creme, these can also be made with coco-nana ice cream to make them 100% profiterole 🙂
100ml almond milk
60g rice flour
1 flat teaspoon baking powder
4 tablespoons coconut oil
4 tablespoons coconut oil
2 talbespoons honey or maple syrup
200g soaked cashews (soak for a couple of hours)
Cream of one 400ml tin coconut milk (sometimes the fat will already have separated and be sat at the top – this is the bit you need. If not simply pop the tin in the fridge overnight. Save the coconut water to drink or make chia pudding)
1 tablespoon of coconut oil
1 tablespoon of cacao powder
1 tablespoon of honey or maple syrup
Gently warm the milk and coconut oil in a saucepan
Turn the heat off, cool for 5 mins and then stir in the rice flour and baking powder to create a stick dough which will begin to move away from the sides of the pan
Beat in the eggs until the mixture forms a thick, smooth dough
Use a tablespoon to spoon 8 blobs of dough onto a baking tray lined with greaseproof paper
Bake in the over for 20-30 mins at 200oC
Remove once the buns are golden brown and allow to cool
Blitz the cream ingredients together until it forms a smooth, cashew cream consistency
Boil a pan of water and place a glass bowl over it
Heat the coconut oil, cacao powder and honey or syrup in the glass bowl, stirring continuously until everything is smoothly combined. Turn the heat off and allow the mixture to begin cooling
Fill with cashew cream and pour over chocolate sauce. True French heaven!