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Dairy-Free Pâte à Choux (Cream Puffs) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 12 reviews
  • Author: Evelyn
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 40 puffs
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegan

Description

This Dairy Free Pâte à Choux recipe creates light and airy cream puffs that are completely dairy-free, making them perfect for those with lactose intolerance or dairy allergies. The recipe includes an optional craquelin topping, a crunchy, sweet cookie-like layer that adds an irresistible texture contrast. These choux pastries are made using coconut oil and dairy-free milk, maintaining the classic puff with a delicious twist. Perfect for filling with your favorite dairy-free creams, fruits, or toppings, these puffs are an elegant treat suitable for any occasion.

Ingredients

Choux Ingredients

  • 1/2 cup water
  • 1/2 cup dairy-free milk
  • 2 tsp granulated sugar
  • Pinch of kosher salt
  • 6 tbsp coconut oil
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • 1/2 tsp vanilla extract

Craquelin Ingredients (Optional)

  • 1/2 cup coconut oil, room temperature
  • 1/2 cup light brown sugar
  • 3/4 cup + 2 tbsp all-purpose flour

Instructions

  1. Prepare the Craquelin: In a medium bowl, mix the coconut oil and light brown sugar with a wooden spoon until the mixture is smooth and creamy. Add the flour and gently fold until fully combined to form a dough. Place a piece of parchment paper on your work surface and lightly flour it. Divide the dough in half, placing one half on the parchment. Lightly flour the top of the dough and cover it with a second sheet of parchment paper. Roll out the dough to 1/8-inch thickness. Transfer to a baking sheet. Repeat with the second half. Refrigerate both sheets on a flat surface for at least 30 minutes until ready to use.
  2. Prepare the Choux: In a medium saucepan, combine water, dairy-free milk, sugar, salt, and coconut oil. Heat over medium-low heat until just boiling. Remove from heat and immediately add all the flour at once. Stir vigorously with a spatula for several seconds, pressing the dough against the pan to combine thoroughly without lumps.
  3. Cook the Dough: Return the pan to medium heat and cook the dough, stirring constantly, until it becomes smooth and pliable, resembling Play-Doh, about 2 to 2 1/2 minutes with no floury pockets visible. Remove from heat and transfer the dough onto a cold surface. Let it cool for 5 to 7 minutes, pressing and flattening occasionally to prevent drying.
  4. Incorporate Eggs: Transfer the cooled dough to a medium bowl. Using an electric mixer on medium speed, add eggs one at a time, mixing until nearly incorporated before adding the next. With the last egg, add the vanilla extract. Mix until the batter is smooth and uniform, scraping the sides to remove any uneven texture.
  5. Preheat Oven and Pipe Puffs: Preheat your oven to 350°F (177°C). Fit a piping bag with a 1/2-inch round tip and fill with choux dough. Line a baking sheet with a silicone mat. Pipe 1 3/4-inch diameter circles on the sheet, spaced at least 1 1/2 inches apart.
  6. Apply Craquelin: Remove the craquelin sheets from the refrigerator just before use. Peel off the top parchment from the craquelin dough, cut 2-inch circles using a cookie cutter, and carefully transfer one circle to each piped puff. This topping will create a delightful crunchy finish.
  7. Bake: Bake the puffs for 27 to 32 minutes or until they achieve a golden brown color. Avoid opening the oven door during baking to prevent collapse.
  8. Dry Out Puffs: After baking, turn off the oven and wedge a wooden spoon in the door to let steam escape. Leave the puffs inside for 5 to 10 minutes to dry out and set.
  9. Cool and Finish: Remove puffs from the oven and poke a small hole at the bottom of each with a sharp knife to release residual steam. Let them cool completely at room temperature. Slice or fill as desired with your favorite dairy-free fillings. Serve with fresh fruit and coffee for an elegant treat.

Notes

  • If making puffs without the craquelin topping, preheat the oven to 375°F (190°C). Just before baking, reduce the temperature to 355°F (180°C). Bake the puffs for 24 to 26 minutes and follow the remaining instructions as normal.
  • Make sure eggs are at room temperature to ensure better incorporation into the dough.
  • Use parchment paper and silicone mats to prevent sticking and ensure easy cleanup.
  • Do not open the oven door during baking to avoid puff collapse.
  • Allowing puffs to dry out in the oven after baking ensures a crisp exterior.

Find it online: https://evelynscooking.com/dairy-free-pate-a-choux-cream-puffs-recipe/