Dairy-Free Chocolate-Covered Cream Puffs
Indulge guilt-free with these Dairy-Free Chocolate-Covered Cream Puffs, a decadent twist on the classic pastry that's perfect for dessert lovers with dietary restrictions. This recipe features light and airy puffs made with olive oil instead of butter, filled with a luscious vanilla custard crafted from rich, full-fat coconut milk and real vanilla bean. The finishing touch? A glossy coating of melted dairy-free dark chocolate, enhanced with a hint of coconut oil for that perfect, silky smooth glaze. These cream puffs are as elegant as they are easy to make, with no compromise on flavor or texture. Whether you're hosting a gathering or treating yourself, these dairy-free delights are guaranteed to impress. Ready in just over an hour, this recipe satisfies your sweet tooth without the dairy—proof that indulgence can still fit your lifestyle!
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Recipe Information
Ingredients
- 240 ml Water
- 60 ml Extra virgin olive oil
- 1 pinch Salt
- 125 g All-purpose flour
- 4 large Eggs
- 400 ml Coconut milk (canned, full-fat)
- 40 g Cornstarch
- 100 g Cane sugar
- 1 Vanilla bean
- 150 g Dark chocolate (dairy-free)
- 30 g Coconut oil
Instructions
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine 240 ml water, 60 ml extra virgin olive oil, and a pinch of salt. Bring to a boil over medium heat.
Add the 125 g of flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Cook for an additional minute while stirring.
Transfer the dough to a large mixing bowl and let it cool for 5 minutes.
Beat the eggs into the dough one at a time, ensuring each egg is fully incorporated before adding the next.
Spoon or pipe 12 equal-sized mounds onto the prepared baking sheet.
Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°C (350°F) and bake for another 20 minutes until golden brown. Let them cool completely.
For the filling, mix 400 ml canned coconut milk, 40 g cornstarch, and 100 g cane sugar in a saucepan, scraping in the seeds of 1 vanilla bean.
Whisk the mixture over medium heat until it thickens, about 5-7 minutes. Remove from heat and let it cool to room temperature, stirring occasionally.
Cut the tops off the cooled puffs and fill them with the vanilla custard using a piping bag.
For the topping, melt 150 g dairy-free dark chocolate and 30 g coconut oil in a heatproof bowl set over a pot of simmering water.
Dip the tops of each filled cream puff into the melted chocolate or spoon it over the top.
Chill the assembled cream puffs in the refrigerator for at least 30 minutes before serving to set the chocolate glaze.
Nutrition Facts
Calories |
3836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.7 g | 323% | |
| Saturated Fat | 155.1 g | 776% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 349.6 g | 127% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 186.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 305 mg | 23% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 2294 mg | 49% | |
*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.
