Dairy-Free Classic Cream Puffs
Indulge in the elegance of *Dairy-Free Classic Cream Puffs*, a delightful twist on a timeless dessert made entirely without dairy. These airy and golden choux pastries are filled with a velvety dairy-free pastry cream crafted with rich almond milk and infused with pure vanilla for a luxurious flavor. Perfectly crisp on the outside and irresistibly creamy on the inside, these cream puffs are ideal for anyone with dietary restrictions or those seeking a lighter treat. With simple ingredients, clear instructions, and a total prep and bake time of just over an hour, this recipe makes it easy to create a bakery-quality dessert at home. Whether served as a show-stopping party centerpiece or a sweet snack, these dairy-free cream puffs are guaranteed to impress!
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Recipe Information
Ingredients
- 240 ml water
- 115 g dairy-free margarine
- 15 g granulated sugar
- 1 pinch salt
- 125 g all-purpose flour
- 4 large eggs
- 480 ml unsweetened almond milk
- 40 g cornstarch
- 5 ml vanilla extract
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, dairy-free margarine, sugar, and salt. Bring to a boil over medium-high heat, stirring to melt the margarine.
Once the mixture is boiling, remove from heat and 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.
Return the pan to the stove on low heat, stirring for 1-2 minutes to dry out the dough.
Transfer the dough to a bowl and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Spoon or pipe the dough into 1 1/2-inch rounds on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 15-20 minutes until puffed and golden brown.
While the puffs cool, prepare the pastry cream: In a medium saucepan, whisk together almond milk and cornstarch until smooth.
Place the saucepan over medium heat, and cook while stirring constantly until the mixture begins to thicken.
Remove from heat and stir in vanilla extract. Let cool completely before filling the puffs.
Once cream puffs are cooled, cut them in half and fill with the cooled dairy-free pastry cream.
Serve immediately, or store unfilled puffs in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 16.6 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 1002 mg | 77% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 595 mg | 13% | |
*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.
