Dairy-Free Classic Choux Pastry

Indulge in the timeless elegance of French baking with this Dairy-Free Classic Choux Pastry recipe, a perfect alternative for those seeking a lactose-free option without compromising on texture or taste. Crafted with a rich dairy-free butter substitute, this recipe delivers the signature light and airy choux shells, ideal for creating cream puffs, éclairs, or savory gougères. With just a handful of simple pantry staples and a few key baking techniques, you'll achieve perfectly golden and hollow pastries every time. Whether filled with sweet custard, whipped cream, or savory spreads, these versatile delights are sure to impress at any occasion. Plus, the recipe is quick to prepare, making it a must-have for anyone looking to master classic French pastry the dairy-free way!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 20

Ingredients

• 240 ml water
• 100 grams dairy-free butter substitute
• 5 grams granulated sugar
• 2 grams salt
• 125 grams all-purpose flour
• 4 large eggs

Directions

Step 1

Preheat your oven to 210°C (410°F). Line a baking sheet with parchment paper.

Step 2

In a medium saucepan, combine the water, dairy-free butter substitute, sugar, and salt. Heat over medium heat until the mixture comes to a rolling boil.

Step 3

Remove the saucepan from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Step 4

Place the saucepan back over low heat and continue stirring for about 2-3 minutes to dry out the dough. The dough should form a smooth ball.

Step 5

Transfer the dough to a mixing bowl and allow it to cool slightly for about 5 minutes.

Step 6

Add the eggs one at a time, mixing well between each addition. The dough should be smooth, shiny, and just stiff enough to hold its shape when piped.

Step 7

Transfer the choux pastry dough to a piping bag fitted with a large round tip.

Step 8

Pipe small mounds (about 3-4 cm in diameter) onto the prepared baking sheet, spacing them about 5 cm apart.

Step 9

Lightly smooth any peaks or rough edges with a wet finger to ensure even baking.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the pastries have risen, are golden brown, and feel light when lifted. Avoid opening the oven door during this time to prevent collapse.

Step 11

Once baked, remove from the oven and pierce each pastry with a skewer to allow steam to escape, then return to the turned-off oven with the door slightly ajar for 5 minutes to dry out the interior.

Step 12

Let the choux pastry cool completely on a wire rack before filling or serving.

Nutrition Facts

Serving size	(675.5g)

Amount per serving	% Daily Value*
Calories	1468.3

Total Fat 99.8g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 1718.8mg	0%
Total Carbohydrate 104.4g	0%
Dietary Fiber 3.4g	0%
Total Sugars 5.3g
Protein 36.9g	0%

Vitamin D 160IU	0%
Calcium 143.6mg	0%
Iron 9.8mg	0%
Potassium 410mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 10.1%

Carbs: 28.5%