Dairy-Free Classic French Profiteroles
Indulge in the elegance of French patisserie with these **Dairy-Free Classic French Profiteroles**, a perfect treat for those seeking plant-based delights without compromising flavor or texture. The light and airy choux pastry is crafted with coconut oil and baked to golden perfection, ready to be filled with velvety scoops of non-dairy vanilla ice cream. This dairy-free dessert is elevated with a luscious chocolate sauce made from rich, dairy-free dark chocolate and creamy coconut milk, creating a decadent finishing touch. With just 50 minutes of prep and bake time, this recipe is ideal for impressing guests or indulging in a refined sweet treat at home. Whether you’re dairy-free or simply exploring new culinary possibilities, these profiteroles provide a delightful twist on a classic French favorite.
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Recipe Information
Ingredients
- 240 ml Water
- 80 g Coconut oil (solid, not melted)
- 1 tsp Salt
- 120 g All-purpose flour
- 4 large Eggs
- 500 ml Non-dairy vanilla ice cream
- 200 g Dairy-free dark chocolate
- 120 ml Coconut milk (canned, full-fat)
Instructions
Preheat your oven to 200°C (390°F). Line two baking sheets with parchment paper.
In a medium saucepan, bring water, coconut oil, and salt to a boil over medium-high heat.
Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry the dough slightly.
Transfer the dough to a large mixing bowl and let it cool for about 5 minutes.
Add eggs one at a time, beating well with a hand mixer after each addition, until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 2 inches apart) onto the prepared baking sheets.
Bake in preheated oven for 20-25 minutes until golden brown and puffed. Do not open the oven during baking.
Remove from the oven and pierce each profiterole with a skewer to let steam escape. Cool completely on a wire rack.
Before serving, gently melt the dairy-free dark chocolate in a heatproof bowl set over a pot of simmering water. Stir in coconut milk until you get a smooth sauce.
Cut each profiterole in half crosswise and fill with a scoop of non-dairy vanilla ice cream.
Drizzle the filled profiteroles with warm chocolate sauce just before serving.
Nutrition Facts
Calories |
3853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.0 g | 329% | |
| Saturated Fat | 186.8 g | 934% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 153.1 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 321 mg | 25% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2312 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.
