Profiteroles (dairy-free)

Pretty Perfect Profiteroles 

These always make us feel special —and not too hard to make— I think it must be the impressive rise in the oven from a blob into a fanciful pastry shape in under half an hour once they go in the oven. I mix them all by hand and simply drop them with a spoon onto a baking sheet for a rugged chic profiterole style. You may have seen other recipes pipe the paste onto the baking sheet for a more uniform look. I find this uniformity not only unnecessary but wastes a bit of the paste. I enjoy the inexpert shapes created when these look hand-made, still pretty in their imperfection. I definitely want to err on the side of more puffs. I used to make these with regular butter and milk and dairy until I figured out how to translate the recipe for those who (very sadly) can't eat dairy (now including myself). This adaptation, I think, is better than the original. There I've said it. 

For the Choux Paste

Ingredients:

Measure and set aside

1 1/4 cups sifted all-purpose flour

Combine in a medium pot:

1/2 cup water

1/2 cup soy milk

7 tablespoons vegan butter (i like Miyoko's or Earth Balance)

1 T sugar

3/4 t salt

Bring the mixture to a rolling boil over medium heat. As soon as it is boiling well add the flour quickly and stir vigorously with a dough whisk or large wooden spoon. Keep stirring until the mixture pulls away from the sides of the pan. Allow to cool for 5 minutes.

With your dough whisk or  a mixer on low speed, beat in 5 large eggs one at a time, make sure the paste is smooth before adding the next egg. Continue mixing until the dough is smooth and a bit shiny.

Bake the same day within a few hours.

Preheat oven to 400°F

Line a large baking sheet with parchment paper.

With a large spoon gently place scoops of choux paste onto the parchment paper, with a few inches of space between each to allow for the puffs as they expand. This recipe makes approximately 15 medium sized puffs. 

Break an egg into a small dish and whisk thoroughly, brush a little of the egg mixture on top of each puff. This step is not too be missed, as it makes them shiny and improves the texture of the puffs.

Bake the puffs at 400° F for 15 minutes. Reduce heat to 350° F. Bake for 10-15 minutes more until golden brown and firm to the touch.

Allow them to cool completely. When you are ready to serve. gently pull or slice off the top of your puff and fill with vegan vanilla ice cream. Drizzle warmed vegan chocolate sauce over the top and serve. I used Hey Boo Coconut Chocolate Spread and it was INCREDIBLE.

So delicate, so fluffy, so special. These still bring a big WOW kind of smile to my kids' faces every single time. The choux paste comes together quickly, in only 20 minutes. The baking is only 30 minutes. In under an hour you can make profiteroles at home.