Choux pastry is typically made out of a dough butter, milk, flour and eggs. Maybe a bit of sugar. It's usually cooked on a bain marie until it forms a little dough ball, then formed into little balls or logs to make profiteroles or eclairs. Unfortunately, however, most vegan choux aren’t as fluffy, golden, and crunchy as their egg-based counterparts. Aquafaba to the rescue! Yes, these are perfectly beautiful egg and dairy-free choux pastries made with aquafaba that you can use to fulfill all your French pastry dreams.
Love Cream Puffs? Learn How to Make Vegan Choux Pastry!
- 1 cup plain flour
- 1 tablespoon coconut sugar
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 6 tablespoons aquafaba (see notes)
- 1/8 teaspoon cream of tartar
- Pinch of turmeric
- 1 cup non-dairy milk (see notes)
Preheat the oven to 392°F and line a baking tray with parchment or a silpat sheet. Sift the flour, sugar, salt and baking powder together in a bowl. Over a bain marie or on a heavy-bottomed pan on a small flame, bring the 1 cup of oat milk and coconut oil to a bowl. Reduce the heat even more and stir in the flour mixture using a wooden spoon. If the mixture becomes too thick, add a tablespoon of water or oat milk at a time until a dough forms. Take it off the heat immediately.
Whip the aquafaba and cream of tartar using a balloon whisk until it is stiff and frothy and no more liquid remains. whisk in the turmeric briefly.
Transfer half of the aquafaba mix to the dough and stir in, then repeat with the other half. Mix well until it is consistent. You can now shape the dough into little balls with you hands or on a spoon. You can also pipe them.
I use homemade oat milk as I find it thickens nicely. I advise you do the same. I soak 1 cup of oats in 3 cups of water for two hours then blend and strain with a cheesecloth. And use 1 cup of the resulting milk.