Vegan Classic Choux Pastry
Delight in the art of French pastry with this Vegan Classic Choux Pastry recipe, a plant-based twist on the timeless favorite! Made with simple ingredients like chickpea flour, vegan butter, and vegan milk, this recipe achieves the perfect balance of light, airy, and crisp. The unique combination of chickpea flour and baking powder ensures a flawless rise, while a touch of sugar enhances the delicate flavor. Perfect for crafting vegan cream puffs, eclairs, or profiteroles, these golden choux buns are as versatile as they are delicious. Easy to follow and ready in under an hour, this recipe is your gateway to recreating bakery-style treats at home, all while staying completely dairy-free. Your vegan dessert game is about to reach new heights!
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Ingredients
- 120 grams All-purpose flour
- 240 milliliters Water
- 80 grams Vegan butter
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 2 tablespoons Chickpea flour
- 0.5 teaspoon Baking powder
- 60 milliliters Vegan milk
Directions
Step 1
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Step 2
In a medium saucepan, combine water, vegan butter, sugar, and salt. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the butter is melted.
Step 3
Once boiling, remove the saucepan from heat and add the all-purpose flour all at once. Stir 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 saucepan to low heat. Stir continuously for about 2-3 minutes to dry out the dough slightly. It should form a smooth, thick paste.
Step 5
Transfer the dough into a mixing bowl and let it cool for about 5 minutes.
Step 6
In a small bowl, whisk together the chickpea flour and baking powder. Set aside.
Step 7
Slowly add the vegan milk to the dough one tablespoon at a time, incorporating each completely before adding the next. The mixture should be glossy and thick, but still able to hold its shape.
Step 8
Stir in the chickpea flour and baking powder mixture until fully combined. Your choux pastry dough is now ready.
Step 9
Transfer the dough into a piping bag fitted with a large round tip.
Step 10
Pipe small mounds (about 1.5 inches wide) of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion as they bake.
Step 11
Smooth down any peaks with a wet fingertip to avoid burning.
Step 12
Bake in the preheated oven for 20-25 minutes or until the choux buns are puffed and golden brown. Do not open the oven during the first 20 minutes of baking as this can cause them to collapse.
Step 13
Once baked, turn off the oven, crack the oven door open, and let the choux buns dry out for an additional 10 minutes to ensure they remain crisp.
Step 14
Remove from the oven and let cool completely on a wire rack before filling as desired.
Nutrition Facts
| Serving size | (537.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1145.3 |
| Total Fat 65.7g | 0% |
| Saturated Fat 40.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1963.4mg | 0% |
| Total Carbohydrate 116.4g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 16.2g | |
| Protein 16.1g | 0% |
| Vitamin D 25.4IU | 0% |
| Calcium 114.0mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 336.9mg | 0% |
Source of Calories