In trying to keep up with my sweet tooth despite taking dairy out of my diet for my son’s sake, I’ve been experimenting with some classic recipes and using alternatives to the typical dairy products used to complete them.
Today, I tackled choux pastries and decided to make a couple of fillings to stuff them with. Yum!
Bite-Sized Choux Pastries
Ingredients (yields approx. 35 mini choux pastries)
- 75mL (1/4 cup) almond milk (or any other dairy alternative)
- 75mL (1/4 cup) water
- 30mL (2 tbsp) coconut oil
- 2.5mL (1/2 tsp) sugar
- Pinch of salt
- 125mL (1/2 cup) flour
- 2 medium sized eggs
How to make
1. Place grill in center of oven and preheat to 190 C (375 F). Place a silicone mat (or parchment paper) on a cookie pan.
2. In a small saucepan, bring almond milk, water, coconut oil, sugar and salt to a boil. Remove pot from the heat and add the flour. Mix vigorously with a wooden spoon until the mix forms a ball that detaches from the sides of the saucepan.
3. Set the pot back onto the heat source and, on low heat, continue to cook the dough for a minute or two.
4. Remove the saucepan from the heat source and let the dough cool down for a few minutes. Add the eggs, one by one, and beat with an electric beater (or, if you’re feeling brave, beat vigorously with a wooden spoon) until you obtain a sticky, homogenous paste.
5. Spoon the paste in a piping bag (or in a ziploc bag with an end cut off) and pipe onto your baking sheet, making sure to leave about an inch between each puff. Note that the puffs will approximately double in size once cooked.
6. Stick in the oven for 35 minutes or until they’ve reached a light golden color. Turn off oven and leave them in the oven with the door slightly ajar for another 10 minutes.
7. Admire your masterpiece. (BTW, at this point, these suckers can be frozen for up to a month).
Now, you could stuff these suckers with pretty much anything as they have quite a neutral taste. However, I decided to stuff mine with some sweetness! So I’ll give you the recipe for the two fillings that I made.
Dairy-Free Carob Custard
Ingredients (yields about 1/2 cup)
- 1 cup rice milk (or another non-dairy equivalent)
- 1 tbsp corn starch
- 1/4 cup sugar
- 1 egg, lightly beaten (or 2 lightly beaten egg yolks)
- 1 tbsp carob powder
- 1/4 tsp vanilla extract
How to make
1. Have eggs ready in a bowl, and set aside where it will be within reach.
2. In a small saucepan, over medium heat, whisk together rice milk, sugar and cornstarch. Bring to a boil, whisking occasionally to prevent corn startch from clumping.
3. Remove from heat. Use about 2 tablespoons of the hot mixture and whisk into eggs. Slowly whisk egg mixture into saucepan.
4. Return pot to heat and whisk gently until custard thickens or about 2-3 minutes. Do not allow to boil.
5. Remove saucepan from heat and add vanilla and carob powder, mixing well.
6. Pipe custard into puffs. (Note: it is rather runny so it’s better to pipe from the top so that it actually stays in).
Sweet Pecan Butter
- 2 cups pecans
- 1/2 cup almond milk
- 2 tbsp melted coconut oil
- 2 tbsp unsweetened grated coconut
- 2 tbsp agave nectar
- 2 tbsp ground chia seeds
- 1 tbsp almond oil
How to make
1. Put all ingredients in a food processor and process to death (ie: until you obtain something close to a homogenous paste).
2. Pipe into puffs.
Of course, all you have to do after is set the stuffed choux pastries on the table and try not to eat them all before you take a picture.
- Pate a Choux Recipe (Cream Puff Pastry) (sweetmelangeblog.wordpress.com)
- It’s choux time: Move over, cupcakes – éclairs are having a makeover (independent.co.uk)