Easy Vegan Cream Puff Recipe )


These little gluten-free vegan cream puffs you see featured here have been a pure labor of love and were not an easy recipe to create. After many, many attempts I"m finally happy khổng lồ have a recipe worth sharing -- isn"t it amazing that you too can now have gluten-free, dairy-free, and eggless cream puffs? :)


Before you proceed khổng lồ the recipe, please take the time to read this gluten-free vegan mini-eclairs recipe first, where I share some of the basics of how khổng lồ get this recipe working properly, & also all my failures so you can learn from all my mistakes! This recipe is a little delicate and requires a careful following of the directions, so don"t skip on checking out the link above for best results.

There is also a video in that recipe you"ll find handy for this. Even though it is for eclairs, the basic choux pastry recipe is the same, it"s only the filling that is slightly different -- so definitely worth watching. Once you read that và watch the đoạn clip you"ll be well equipped to make your own tasty gluten-free & eggless cream puffs or profiteroles, as some điện thoại tư vấn them!

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I filled my cream puffs with a very basic non-dairy whipped cream recipe, but they can of course also be filled with savory stuffing, or a pastry cream of your choice. Or you can make mini gluten-free vegan eclairs instead too, of course :)


Gluten-Free Vegan Cream Puffs / Profiteroles

★★★★★4.6 from 7 reviews

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Prep Time: đôi mươi minutesCook Time: 55 minutesTotal Time: 1 hour 15 minutes
Yield: 10 - 12 mini cream puffs
Category: Pastry
Method: Baked
Cuisine: Dessert
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Pre-heat oven to 425F. Line a baking tray with parchment paper. Mix aside.Place milk, butter, vanilla extract, maple syrup, and salt in a small sauce pan. Warm on absolute minimum heat just until the butter melts. Stir to help it melt faster. Bởi vì not let the mixture boil or heat up too much. Remove from heat and allow the mixture khổng lồ cool a few minutes.Mix the flour ingredients in a small bowl first if you"re making the flour set from scratch add in flour và gluten-free baking powder into the butter mixture and mix with a wooden spoon until the mixture is pasty. Mix aside.Place all egg replacer ingredients into a small mixing bowl và whip with a mixer until frothy & thick. Scoop the egg replacer mixture into the choux pastry batter và mix until the two mixtures are incorporated only takes a few seconds. Batter should be the consistency of something like a soft frosting at this point.Transfer batter into a pipping bag fitted with a round tip or use a sturdy large zip lock bag & snip off one of the corners. Pipe the mixture onto a the prepared baking sheet, using a circular motion, into 2" round swirls pipe upwards khổng lồ give the mound a bit more height. Space them at least 2-3” apart. Make sure they are all the same kích cỡ to avoid the smaller ones from burning!.Lightly wet your finger tip with water and smooth out the spiky tip of each eclair otherwise the tips will burn. Try not lớn wet the eclairs too much though — only use a tiny dab of water to lớn prevent sticking as you’re smoothing them out.Bake in a preheated oven for 20-25 minutes keep an eye out to avoid burning them. They should be slightly browned at this point. Reduce temperature to 350 and bake a further 5-10 minutes, keeping a very keen eye to lớn avoid burning them. Note: the timing can vary based on the form size of your puffs. The smaller they are the faster they will bake.When done, they should look lightly brown. Thử nghiệm one of the eclairs by carefully taking it out of the oven và tapping it with your finger — it should sound/feel a little hollow và the shell should be a little hard. If it feels soft, bake a further 5-10 minutes again keeping a keen eye to avoid burning them.When ready, turn off the oven, xuất hiện the door a bit and allow the eclairs to sit in the oven as it’s cooling for a further trăng tròn minutes. Then remove from oven và cool on a cooling rack.In the meantime, prepare the whipped cream by opening the coconut milk can, scooping out only the trắng solid part into a mixing bowl & whipping it with a mixer until stiff. Then showroom in the sweetener & vanilla và mix to incorporate everything.Cut each eclair in half. If there are any doughy parts in any of them, simply remove them và discard. Spoon whipped cream filling onto the bottom half of each puff, cover with the other half. Dust with some powdered coconut milk and enjoy!

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