Vegan choux pastry is the vegan-friendly version of one of the most versatile pastries out there. The traditional choux can be filled with cream, fruit or chocolate. Moreover, these are perfect as a dessert or an afternoon tea snack.
This post will teach you how to make vegan choux pastry from scratch as taught by Ms Tully Zander from Vegans First. She uses ingredients like vegan butter, plant-based milk and Just Egg instead of the typical dairy baking ingredients. It's easier than you think and the end result tastes delicious!
What is Choux Pastry?
Choux pastry, or pâte à choux, is the classic French pastry batter used for making all sorts of delicious things, like cream puffs, eclairs, churros, and more.
You may also find people calling it a "cream puff pastry," which I believe does injustice to this delectable sweet package of flavors. You ought to mention choux in the name to give an appropriate credit where it is due.
How to make without eggs
I almost gave up, thinking eggless choux pastry was only a dream, but I persisted! “Vegan choux pastry recipes are practically non-existent! Once I found out about Just Egg’s revamped formula that can be applied to more baking recipes, I experimented with using it in a choux pastry. This was my first time having a cream puff since being vegan.
The most challenging part of making this delicious vegan recipe is replacing the eggs. I recently discovered that Just Egg had a revamped formula that is suitable to be applied to more baking recipes. I tried this store-bought egg replacer "Just Egg," and with a few more other ingredients, I made this delicious Vegan Choux Pastry. Don’t worry; it’s very simple!
These egg-less pastries aren’t quite as fluffy and light as the mainstream egg-filled pastries, but I believe you would hardly be able to tell any difference.
Vegan Choux Pastry | Easy Home Recipe
- ¼ cup water
- ¼ cup unsweetened soy milk or any unsweetened plant-based milk of your choice
- ½ tbsp sugar
- 3½ tbsp vegan butter
- ½ cup all-purpose flour
- ⅔ cup Just Egg
- To begin making vegan choux pastry, first combine the water, soy milk, sugar, and butter in a small saucepan. Cook on medium heat just until it starts to simmer.
- Once the liquids start to simmer, carefully add in all the flour at once. Turn the heat to low and slowly stir with a rubber spatula until the flour is incorporated. Continue to mix until the mixture goes from a paste to a dough. It should come off the sides of the pan easily—almost into a ball. This takes only a few minutes.
- Turn off the heat and scrape the dough out of the sauce pan and into a mixing bowl or the bowl of a stand mixer. Avoid using a plastic bowl as the mixture will be hot. Allow to cool for a few minutes. Smash the vegan choux pastry dough down and spread it to allow for the heat to escape more easily. Alternatively, you can mix it for a few minutes over some ice or some ice packs.
- Once the dough is just warm (not hot!) or room temperature, pour in the Just Egg a little bit at a time while mixing to incorporate it into the dough. The consistency should be smooth and silky. It has to be pipe-able. You can add a bit more soy milk and Just Egg if the mixture is too dense. It should run off the spatula slightly. You can mix this in a stand mixer with the paddle attachment.
- Preheat your oven to 385° F.
- Scoop the pastry mixture into a piping bag. The piping bag should have a ½ inch opening.
- Line a half sheet tray with parchment paper. Pipe small-sized lumps of about 1 inch wide. To achieve this, keep the tip close to the parchment paper. Depending on the size you choose, you can get 20-25 choux puffs or more, if made smaller. Wet your finger tip and gently flatten the tips that form when piping the vegan choux pastry puffs.
- Place the baking tray into the middle rack of the oven. Allow the puffs to bake until evenly golden brown. It could take from 30-40 minutes. Do not open the oven while they are baking.
- Once the puffs are golden brown, turn off the oven and leave the oven door slightly opened for 10-15 minutes. This is to allow the inside of the puffs to continue to dry out while also cooling down.
- Remove the baking tray from the oven. The vegan choux pastry puffs will still be warm. Make an incision at the bottom of each puff using a sharp knife. Turn the tip of the blade when making the incision to make the hole. This allows the remaining steam to escape as they fully cook down.
- This is the end of this recipe but feel free to fill the puffs with vegan creme patisserie or ganache. Use a piping bag and insert the tip into the hole on the bottom of each puff.
- Important Note: Vegan Milks have a shelf life of 7-10 days once opened.
- You can use any unsweetened plant-based milk of your choice, such as cashew or almond milk, instead of soy milk
- This is not a gluten-free recipe. I haven't tried making this vegan choux pastry recipe gluten-free. If you would try, let me know in the comment section below
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations.
Finally! An eggless, vegan recipe for choux pastry that genuinely works! I’m sure this recipe could also be used for eclair shells.
How did your pastry turn out? Share with us your photos by tagging us on Instagram @honestfoodtalks!