Choux Pastry Donuts Stack

Well goodness, it has been a loooong season of hard things. I believe this post was supposed to debut back in February for Valentines Day. It seems life had a different plan. I will keep this short so you all can get to what you have been waiting for! CHOUX PASTRY DONUTS!

So first things first, we want to thank every one of you for such a beautiful outpouring of love during this hard season. We were truly unsure if I would make it out of this body crash and we still don’t have many answers – although it is essentially the same thing that happened to me seven years ago. What I do know is that healthy diet, rest, meditation, neurofeedback and keeping hope alive have all been instrumental in getting me functional again. We have been surrounded by so much love that it is often overwhelming! But this isn’t why you are here, is it?

Choux Pastry Donuts Pile

Ok now, THIS is what you are here for! I tell you no lies when I say these are absolutely THE BEST, lightest and “closest to the real deal” donuts I’ve made yet. Choux dough (what is generally used for eclairs and cream puffs) has proven to be the most versatile recipe from my book, My Paleo Patisserie! We make everything with it; from an amazing pizza crust to grissini breadsticks, to burger buns…and more! And now…donuts!

Speaking of My Paleo Patisserie, it has just been nominated for USA Today’s Best 10 Readers Choice Awards for 2018. Once the nominees were picked (which was such an honor to be included among these amazing authors), it is now left to our readers to vote. We would love it if you take a few seconds and go vote for My Paleo Patisserie. Just click HERE and click Vote…that’s it! (you can actually vote once a day…hint, hint.)

Anyway, back to the donuts. This version is baked – but you will also love the fried French Cruller version found HERE! Both are amazing and very different in their own ways, but the baked version is a little less labor intensive!

Choux Pastry Donuts Closeup


1 cup plus 1 tablespoon (130 g) Arrowroot flour* (Get it HERE)
2 tablespoons Coconut flour (Get it HERE)
2 tablespoons maple sugar (optional) and a pinch of salt
5 Tablespoons (65 g) nonhydrogenated, sustainable palm shortening (Get it HERE)**
½ cup (120 ml) full-fat coconut milk***
¼ cup (60 ml) water
2-5 large eggs, room temperature (# of eggs added will vary) Egg subs won’t work

*You can sub tapioca flour

**You can also sub ghee (casein & lactose-free) or even butter. You can use coconut oil, but it will affect the flavor and texture some, as it’s a different kind of fat solid. Sustainable palm shortening is preferred. Spectrum and Tropical Traditions are great brands. Thrive Market sells it too!

***You can use other milk subs, but if you do, you don’t have to add the water. Just use a total of 3/4 cup of liquid.

    Get the instructions and video for the choux dough HERE  (just ignore the pizza part, haha)


Preheat your oven to 375 degrees and Grease a nonstick donut pan like THIS Wilton one (It really is best if it is non-stick, I don’t worry about it because it’s not like we eat donuts every day. I think we’d have bigger fish to fry if we did, haha!)

Once you have your choux dough made (instructions HERE). scoop it into a 12-16-inch disposable piping bag with a large tip like THIS one (Wilton 1A). There is no need to have an additional coupler attachment with the large tips. You can simply snip a hole for it to fit snuggly in the bag. Alternatively, you can just snip a hole in the bag and not use a tip at all. It’s just not as clean and uniform.

Pipe the choux dough into the donut molds, about half full. You will get a feel for how much after the first time. If you fill them too much they will over-puff and cover up the hole, then you will have a ‘no-hole donut, and who wants that? But they will still taste amazing! You should be able to get at least 6 donuts, but it could vary depending on how many eggs you ended up needing, which often varies.

Bake on the center rack of the oven for about 30 minutes, possibly longer, or until golden and firm to the touch. They should not deflate once removed from the oven, or be soggy inside. If they do, you know to bake them longer next time. Again, this is one of those things you will get a feel for after the first try. Choux is just one of those pastries that you get better at the more you work with it! Just like French Macarons, it’s all about getting the feel of it!

Remove from the oven and let cool for a few minutes, then remove from the pan and let cool on a wire rack.

For the glazes, we’ll be pretty casual and not too precise: Just take 1 cup of powdered sugar (organic and unbleached of course), add 1 teaspoon of honey or maple syrup (you can skip this part too but it makes for a gorgeous consistency), then add water by the teaspoon till it’s the consistency you desire. Not too runny, not too thick – you can see what it looks like in the video above, just take it slow with the water as it gets runny very fast!

To make it a raspberry, blueberry, or strawberry glaze, use a coffee grinder to powderize freeze-dried berries, sift if needed. Then add the powder 1 teaspoon at a time till its the flavor and color you desire. You will have to add more water once you have added the powder. You can do the same with cocoa, green tea powder and more! There are no rules here, just be creative and have fun.

I even like to double and triple batch plain glaze, separate into 3 or so bowls and make multiple flavors at a time for variety! Really feels like you went to the donut shop!

Dip the tops of each donut in a glaze, let the excess drip off and then leave to partially set on the wire rack! Add sprinkles and such, before the glaze completely sets.

You can serve these all at once when they’ve completely dried but in all of my years I’ve never seen an entire batch make it from the pan to the glaze to the drying rack – *somebody* always snacks on them.