How long does choux pastry! [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can choux pastry! [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make choux pastry! [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is choux pastry! [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does choux pastry! [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

29.9K Views 11 years ago

Choux Pastry!
[Vegan]

SG By: Sasha Gill

Author Bio

Interesting flavor combos and veggie-fied comfort food. Sasha Gill is a med student by day, crazy... Read More

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Love Cream Puffs? Learn How to Make Vegan Choux Pastry!

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Aquafaba

Love Cream Puffs? Learn How to Make Vegan Choux Pastry!

Dairy Free

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... Read More

Ingredients You Need for Choux Pastry! [Vegan]

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)

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How to Prepare Choux Pastry! [Vegan]

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.

Notes

You can either measure this from the liquid inside a can of chickpeas, or boil some yourself and use 6 tablespoons of the cooking liquid. I always keep some of it in the fridge but if you don't have any right now, cook some chickpeas and place some of the cooking liquid (aquafaba) in the fridge until you have it cooled till room temp before you use it. 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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.