Vegan Classic Choux Pastry
Discover the magic of making 'Vegan Classic Choux Pastry,' a plant-based spin on the beloved French pastry. This recipe uses simple ingredients like vegan butter, chickpea flour, and plant-based milk to achieve the airy, golden perfection of traditional choux. Crafted with care, the dough is skillfully dried on the stovetop to create the structure needed for those signature puffs. Perfect for creating éclairs, profiteroles, or cream-filled delights, this versatile recipe bakes up crisp on the outside while maintaining a light, hollow interior. Whether you're hosting a dinner party or treating yourself to an indulgent dessert, this vegan choux pastry is sure to impress. It's dairy-free, egg-free, and satisfies both classic cravings and modern dietary needs!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams All-purpose flour
- 240 milliliters Water
- 80 grams Vegan butter
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 2 tablespoons Chickpea flour
- 0.5 teaspoon Baking powder
- 60 milliliters Vegan milk
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, vegan butter, sugar, and salt. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the butter is melted.
Once boiling, remove the saucepan from heat and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Return the saucepan to low heat. Stir continuously for about 2-3 minutes to dry out the dough slightly. It should form a smooth, thick paste.
Transfer the dough into a mixing bowl and let it cool for about 5 minutes.
In a small bowl, whisk together the chickpea flour and baking powder. Set aside.
Slowly add the vegan milk to the dough one tablespoon at a time, incorporating each completely before adding the next. The mixture should be glossy and thick, but still able to hold its shape.
Stir in the chickpea flour and baking powder mixture until fully combined. Your choux pastry dough is now ready.
Transfer the dough into a piping bag fitted with a large round tip.
Pipe small mounds (about 1.5 inches wide) of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion as they bake.
Smooth down any peaks with a wet fingertip to avoid burning.
Bake in the preheated oven for 20-25 minutes or until the choux buns are puffed and golden brown. Do not open the oven during the first 20 minutes of baking as this can cause them to collapse.
Once baked, turn off the oven, crack the oven door open, and let the choux buns dry out for an additional 10 minutes to ensure they remain crisp.
Remove from the oven and let cool completely on a wire rack before filling as desired.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1963 mg | 85% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 16.2 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 337 mg | 7% | |
*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.
