Vegan Classic Cream Puffs
Delight in the elegance of dessert perfection with these Vegan Classic Cream Puffs—an indulgent yet dairy-free twist on a timeless favorite. Made with a light and airy choux pastry crafted from aquafaba and vegan butter, these golden puffs boast impressive rise and crisp exteriors. The creamy vanilla custard filling, enriched with almond milk and a hint of turmeric for a gorgeous color, provides the perfect balance of sweetness and velvety texture. Whether serving these delicate treats at a special gathering or indulging in a personal dessert moment, this recipe captures the magic of French-inspired pastry in a plant-based creation that’s ideal for vegans and non-vegans alike. Ready in just over an hour, these cream puffs will make your dessert game unforgettable.
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Recipe Information
Ingredients
- 240 ml Water
- 115 g Vegan butter
- 125 g All-purpose flour
- 120 ml Aquafaba (chickpea brine)
- 25 g Granulated sugar
- 1 tsp Vanilla extract
- 480 ml Unsweetened almond milk
- 45 g Cornstarch
- 0.25 tsp Turmeric (optional, for color)
- Pinch of salt
Instructions
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine 240 ml water and 115 g vegan butter. Bring to a rolling boil over medium heat.
Remove from heat and immediately stir in 125 g all-purpose flour until the mixture forms a smooth ball.
Return the saucepan to low heat and cook, stirring constantly, for about 2 minutes to dry out the dough. It should leave a thin film on the pan.
Transfer the dough to a large bowl. Allow it to cool slightly.
In a separate bowl, whisk 120 ml aquafaba until combined with 25 g sugar and 1 tsp vanilla extract.
Gradually add the aquafaba mixture to the dough in 2-3 additions, mixing vigorously with a wooden spoon or hand mixer until the dough is smooth and glossy.
Using a spoon or piping bag, form the dough into mounds about 2 inches wide on the prepared baking sheet.
Bake in the preheated oven for 10 minutes. Reduce the temperature to 190°C (375°F) and continue baking for an additional 25-30 minutes or until the puffs are golden brown.
Let the puffs cool on a wire rack. Meanwhile, prepare the vegan custard filling.
In a saucepan, combine 480 ml unsweetened almond milk, 45 g cornstarch, 25 g sugar, 0.25 tsp turmeric, and a pinch of salt.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Remove from heat and whisk in 1 tsp vanilla extract. Let the custard cool, stirring occasionally to prevent a skin from forming.
Once both the puffs and custard are cooled, slice the puffs in half horizontally.
Fill each puff with a spoonful of the vegan custard filling and then replace the tops.
Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 25.8 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 898 mg | 69% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 371 mg | 8% | |
*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.
