Recipe: Vegan Cream Puffs featuring the Vegg Baking Mix! »
Hey everyone! I recently developed a vegan cream puff recipe, using The Vegg Baking Mix, and I couldn’t be more excited to share it with you! We here at Vegansaurus love The Vegg, so of course we wanted the lowdown on this new product! Rocky of Vegg sent me a sample of his new product; Since I am a vegan baker by trade, I asked him if there was anything special he’d like to see done with it. When he said “vegan cream puffs” my first thought was “OH NO, THE HARDEST THING EVER!!!” But after 17 attempts and a very full trash can, I had a success! These delectables are a little cakey, yet still airy, with a flavor that reminds me of the cream puffs from my past omni life. I was determined not to quit until I got them right. My mom and my sister, two very discerning eaters who are not always impressed by my creations or choice of restaurants, request these puffs on a regular basis! That is how I know I’ve succeeded. The pops enjoys them too, but like me, he’s a much easier-to-please and adventurous eater.
Alright, enough story-telling, let’s get to the recipe section of this post! One last thing before takeoff: I didn’t have the chance to experiment with anything else besides the cream puffs with The Vegg Baking Mix. If you are curious about it, here is a review by one of our fave vegan bloggers, Bianca of Cooking Crunk! I can’t wait to try that quiche. I haven’t been able to focus on anything except getting my cream puff recipe right! Did I mention I finally watched all the last episodes of Breaking Bad while doing it? That was a trip!
4 tsp The Vegg Baking Mix
1 cup water
1/4 tsp baking soda
1/2 cup Organic* Earth Balance Buttery Spread
1 Tbsp sugar
1/2 cup unsweetened soy milk or water
1/4 tsp salt
1 1/4 cup flour
1 Tbsp apple cider vinegar
Adjust cooking racks to the bottom half of the oven. Preheat oven to
Blend The Vegg, tsp baking soda and 1 cup water until completely smooth. Set aside. This is the equivalent of about four large eggs.
In a medium sauce pan over medium heat, whisk butter, sugar, soy milk and salt and bring to a boil. Turn heat to low and add flour. With a wooden spoon, stir mixture until it forms one cohesive ball, which should take about 2 - 3 minutes. Turn heat off, remove dough from sauce pan and place in to a large bowl. With a hand mixer, using beater attachments, mix dough on a medium to medium high speed (always start at the lowest and work your way up) just to the point dough isn’t flying everywhere! Slowly add Vegg mixture and beat until fully incorporated. This is the kind of dough that warrants a strong gluten structure, so don’t worry about over-mixing. Turn off mixer, add vinegar, and let sit for a few seconds while it sizzles. On a low speed, mix in vinegar until incorporated. You can also use a food processor fitted with an S-blade for the mixing process, just keep in mind that the dough is sticky and therefore leads to a tedious cleanup.
Line a baking tray with parchment paper, using cooking spray directly on the baking sheet to keep parchment in place. Place 12 rounded tablespoons dough on baking sheet. For uniform puffs, wet a finger and smooth the tops of the dough. Place in oven at 400F for 10 minutes. After 10 minutes, lower oven temperature to 375F and bake for another 10 -15 minutes, keeping a close eye on the puffs between the 10 and 15 minute marks. The tops should be golden brown, but you want to keep the bottoms from becoming too dark.
Let puffs cool completely and decorate! You can poke a hole through the bottom and fill them with a pastry bag, but I prefer to cut mine in half. My
favorite way to fill them is with a coconut whip cream (if you use the Trader Joe’s canned coconut cream, refrigerated for a few hours, you don’t need to worry about discarding any liquid. Just open the can and go!) You can also use Jello Brand Instant vanilla pudding for the filling!
Cream puff assembly is pretty straightforward: I cut the puffs in half,
scoop a dollop of whip cream on the bottom layer, place the top back on,
and generously spoon chocolate atop (see ganache recipe below)! As a final option, you can sparingly dust on powdered sugar as garnish!
Makes about 24 puffs.
1/4 cup + 2 Tbsp non-dairy milk or soy creamer
1 cup vegan semi-sweet chocolate chips
I like to make a homemade double boiler for my ganache. I bring a small to medium sauce pan filled halfway up with water to a boil. I then place a metal bowl atop, lower heat to medium low, then add my chocolate chips and milk. I let the steam melt the two ingredients together, whisking
occasionally. If you do not have a metal bowl, gently warm milk in a sauce pan, being careful not to scald or boil it. Once it is heated, I remove from heat, and add my chips, gently whisking to melt down.
Full disclosure: Rocky sent me The Vegg Baking Mix free of charge to review for Vegansaurus, but I have purchased The Vegg in the past and I plan to do so in the future as well.
*If you’re concerned about palm oil in Earth Balance products and aren’t satisfied with the RSPO certification of their palm oil sources, you may prefer to use their organic Buttery Spread. All of the organic palm oil Earth Balance uses comes from Brazil, an orangutan-less country.
Check it out: an easy-to-follow, three ingredient recipe for coconut whipped cream, by Laura Friendly! Not only is it vegan, it’s gluten-free too! And don’t you worry about using the the rest of the can of coconut milk, that’s easy! You could make ganache, or curry, or use it for the liquid in a cake (just add water if you don’t have enough, it’s fine). While not all of Laura’s recipes available on Hello Giggles and her website are vegan, a bunch of them are, and they’re all gluten-free! Check it: TRUFFLES! You could dip the truffles in the whipped cream! Or this chocolate pie! Or make a vegan whipped cream bikini, it’s all the rage!
Photo via laurafriendly.com