CreamPuffV the Unhemn

This is an easy vegan recipe for cream puffs. This can also be used for eclairs and profiteroles.

Prep Time - 15 minutes
Cook Time - 15 minutes
Additional Time - 20 minutes
Total Time - 50 minutes

Puff Pastry -

🍋280 g water
🍋3 g salt
🍋187 g flour
🍋312 g JUST Egg liquid
🍋140 g Earth Balance or other vegan butter

Lemon Curd -

🌾500 g lemon juice
🌾350 g sugar (separate into two)
🌾500 g JUST Egg liquid
🌾250 g Earth Balance or other vegan butter
🌾25 g corn starch


Vegan Puff Pastry -

🌽1. Pre-heat oven to 350

🌽2. Boil water and salt

🌽3. Add flour and mix with wooden spoon or rubber spatula until thick dough ball forms

🌽4. Transfer dough into mixing bowl with paddle attachments

🌽5. Paddle until dough is no longer steaming
Alternate JUST Egg and vegan butter while paddling

🌽6. Once smooth, place in piping bag

🌽7. Pipe small rounds no larger than a quarter coin, evenly spaced

🌽8. Bake in oven 8 - 12 minutes. These need to proof so do not open oven until after 8 minutes.

🌽9. Allow to cool slowly

🌽10. Insert desired filling from base, dip top and garnish

Lemon Curd -

🍋11. Heat lemon juice with first sugar (175 g) in pot until sugar is dissolved

🍋12. In separate bowl, combine second sugar (175 g) with JUST Egg, corn starch and whisk until smooth

🍋13. Drizzle half of hot lemon juice into egg mixture in bowl and mix together

🍋14. Add egg mixture back to pot with lemon juice

🍋15. Whisk altogether over medium heat until liquid thickens

🍋16. Allow curd to boil for full minute before removing from heat

🍋17. Strain curd onto pan or bowl, cover and chill

🍋18. Place in piping bag and insert into cream puff

https://vegansbaby.com/vegan-cream-puff-recipe/