A chocolate cream puff. Does it get more decadent?! We like to make them bite size: the perfect portion of rich, creamy and oh-so-fluffy. It's hard to believe all that fanciness is the product of a very ordinary (accidentally vegan) canned biscuit. It can be our little secret. Reprinted with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman
Chocolate Coconut Cream Puffs [Vegan]
- 1 cup (130 g) powdered sugar
- 4 tablespoons(28 g) unsweetened cocoa powder
- Pinch of salt
- 3 tablespoons (45 ml) nondairy milk
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) canola oil
- 1 (7.5-oz [210-g]) can biscuits
- Coconut Whipped Cream
- To make the chocolate glaze, whisk the powdered sugar, cocoa powder and salt in a medium bowl. Add the nondairy milk and vanilla extract and whisk until smooth. Set aside until you’re ready to assemble.
- Warm the canola oil in a small, heavy-bottomed saucepan over medium-low heat. If you have a thermometer, you’ll want the oil around 365°F (185°C). Otherwise you can put the handle of a wooden spoon into the oil. When tiny little bubbles form around it, the oil is ready.
- Cut the biscuits into tiny rounds. The lid of a spice jar works nicely. When the oil is hot enough (and please do be careful), drop a few of the biscuit rounds into the oil. Cook for about 45 seconds each side, depending on how hot your oil is.
- Transfer the cooked puffs to a paper towel–lined plate to cool. Cut the first few open to make sure they’re not still doughy on the inside. If they’re doughy on the inside and sufficiently browned on the outside, your oil is too hot. Make adjustments and keep working through all of the dough rounds.
- When all of the puffs are completely cooked, gently cut the puffs almost in half. With a small butter knife, add a dollop of the Coconut Whipped Cream so it’s just peeking out when you close them up.
- Ever so gently, dip the top of the puffs into the chocolate glaze. If the glaze is too thick for dipping, whisk in a little extra nondairy milk. You can also drizzle the tops if dipping is problematic. Chocolate cream puffs are best served immediately.