Dairy-Free Classic French Profiteroles
Transform your dessert game with these irresistible Dairy-Free Classic French Profiteroles, a modern twist on a timeless indulgence. Perfectly light and airy choux pastry is crafted using coconut oil as a dairy-free alternative, yielding golden puffs that are just as decadent as the original. These profiteroles are generously filled with creamy non-dairy vanilla ice cream and drizzled with a rich, silky chocolate sauce made from dairy-free dark chocolate and creamy coconut milk. Whether you're catering to dietary restrictions or simply exploring dairy-free desserts, this recipe delivers sophistication and flavor without compromise. With simple ingredients and an impressive presentation, these profiteroles are ideal for dinner parties, celebrations, or any occasion that calls for a show-stopping sweet treat.
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Ingredients
- 240 ml Water
- 80 g Coconut oil (solid, not melted)
- 1 tsp Salt
- 120 g All-purpose flour
- 4 large Eggs
- 500 ml Non-dairy vanilla ice cream
- 200 g Dairy-free dark chocolate
- 120 ml Coconut milk (canned, full-fat)
Directions
Step 1
Preheat your oven to 200°C (390°F). Line two baking sheets with parchment paper.
Step 2
In a medium saucepan, bring water, coconut oil, and salt to a boil over medium-high heat.
Step 3
Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Step 4
Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry the dough slightly.
Step 5
Transfer the dough to a large mixing bowl and let it cool for about 5 minutes.
Step 6
Add eggs one at a time, beating well with a hand mixer after each addition, until the dough is smooth and glossy.
Step 7
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 2 inches apart) onto the prepared baking sheets.
Step 8
Bake in preheated oven for 20-25 minutes until golden brown and puffed. Do not open the oven during baking.
Step 9
Remove from the oven and pierce each profiterole with a skewer to let steam escape. Cool completely on a wire rack.
Step 10
Before serving, gently melt the dairy-free dark chocolate in a heatproof bowl set over a pot of simmering water. Stir in coconut milk until you get a smooth sauce.
Step 11
Cut each profiterole in half crosswise and fill with a scoop of non-dairy vanilla ice cream.
Step 12
Drizzle the filled profiteroles with warm chocolate sauce just before serving.
Nutrition Facts
| Serving size | (1470.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3852.9 |
| Total Fat 257.0g | 0% |
| Saturated Fat 186.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 744mg | 0% |
| Sodium 2960.7mg | 0% |
| Total Carbohydrate 328.9g | 0% |
| Dietary Fiber 31.8g | 0% |
| Total Sugars 153.1g | |
| Protein 56.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 320.9mg | 0% |
| Iron 30.8mg | 0% |
| Potassium 2311.7mg | 0% |
Source of Calories