Vegan Classic Cream Puffs

Indulge in the delightful elegance of Vegan Classic Cream Puffs, a plant-based twist on the beloved French pastry that's sure to impress. Featuring a light and airy choux pastry made with aquafaba and vegan butter, these puffs are perfectly complemented by a rich, dairy-free vanilla custard filling crafted with creamy almond milk and a hint of turmeric for a delicate golden hue. This recipe captures all the decadence of traditional cream puffs while remaining entirely egg and dairy-free. Whether you're hosting a special gathering or simply treating yourself, these vegan cream puffs are as stunning as they are delicious. Perfect for dessert lovers searching for vegan French pastries, easy dairy-free baking ideas, or crowd-pleasing vegan sweets!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 12

Ingredients

• 240 ml Water
• 115 g Vegan butter
• 125 g All-purpose flour
• 120 ml Aquafaba (chickpea brine)
• 25 g Granulated sugar
• 1 tsp Vanilla extract
• 480 ml Unsweetened almond milk
• 45 g Cornstarch
• 0.25 tsp Turmeric (optional, for color)
• 0 Pinch of salt

Directions

Step 1

Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.

Step 2

In a medium saucepan, combine 240 ml water and 115 g vegan butter. Bring to a rolling boil over medium heat.

Step 3

Remove from heat and immediately stir in 125 g all-purpose flour until the mixture forms a smooth ball.

Step 4

Return the saucepan to low heat and cook, stirring constantly, for about 2 minutes to dry out the dough. It should leave a thin film on the pan.

Step 5

Transfer the dough to a large bowl. Allow it to cool slightly.

Step 6

In a separate bowl, whisk 120 ml aquafaba until combined with 25 g sugar and 1 tsp vanilla extract.

Step 7

Gradually add the aquafaba mixture to the dough in 2-3 additions, mixing vigorously with a wooden spoon or hand mixer until the dough is smooth and glossy.

Step 8

Using a spoon or piping bag, form the dough into mounds about 2 inches wide on the prepared baking sheet.

Step 9

Bake in the preheated oven for 10 minutes. Reduce the temperature to 190°C (375°F) and continue baking for an additional 25-30 minutes or until the puffs are golden brown.

Step 10

Let the puffs cool on a wire rack. Meanwhile, prepare the vegan custard filling.

Step 11

In a saucepan, combine 480 ml unsweetened almond milk, 45 g cornstarch, 25 g sugar, 0.25 tsp turmeric, and a pinch of salt.

Step 12

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

Step 13

Remove from heat and whisk in 1 tsp vanilla extract. Let the custard cool, stirring occasionally to prevent a skin from forming.

Step 14

Once both the puffs and custard are cooled, slice the puffs in half horizontally.

Step 15

Fill each puff with a spoonful of the vegan custard filling and then replace the tops.

Step 16

Serve immediately or store in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	(1173.6g)

Amount per serving	% Daily Value*
Calories	1676.6

Total Fat 97.9g	0%
Saturated Fat 58.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 1350.3mg	0%
Total Carbohydrate 168.9g	0%
Dietary Fiber 4.4g	0%
Total Sugars 25.8g
Protein 17.7g	0%

Vitamin D 178.2IU	0%
Calcium 898.5mg	0%
Iron 8.7mg	0%
Potassium 370.9mg	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: 54.1%

Protein: 4.4%

Carbs: 41.5%