Dairy-Free Classic Choux Pastry
Master the art of elegant pastry-making with this Dairy-Free Classic Choux Pastry recipe! This guide reimagines the timeless French delicacy, replacing traditional butter with a dairy-free alternative, making it perfect for those with dietary restrictions. Using simple pantry staples like water, flour, eggs, and a touch of sugar, this versatile dough comes together in just 40 minutes. The recipe walks you through the process of achieving perfectly golden, airy shells that are ideal for filling with your favorite dairy-free creams or enjoying plain as light, crisp puffs. Whether you’re crafting dairy-free éclairs, profiteroles, or savory gougères, this foolproof recipe ensures professional-quality results that are light, crisp, and utterly delicious. Perfect for special dietary needs without compromising on flavor or texture, the Dairy-Free Classic Choux Pastry is a must-try for bakers of all levels!
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Recipe Information
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
Instructions
Preheat your oven to 210°C (410°F). Line a baking sheet with parchment paper.
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.
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.
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.
Transfer the dough to a mixing bowl and allow it to cool slightly for about 5 minutes.
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.
Transfer the choux pastry dough to a piping bag fitted with a large round tip.
Pipe small mounds (about 3-4 cm in diameter) onto the prepared baking sheet, spacing them about 5 cm apart.
Lightly smooth any peaks or rough edges with a wet finger to ensure even baking.
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.
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.
Let the choux pastry cool completely on a wire rack before filling or serving.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 144 mg | 11% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 410 mg | 9% | |
*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.
