Vegan Choux Pastry

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Vegan Choux Pastry is not easy to make. The choux pastry needs eggs to puff up. While the milk can be easily replaced by soy milk or any other kind of milk alternative, the eggs are just a bit more complicated to replace. I’ve tried this weekend a recipe, adjusted it and made it again, with amazing results. There are some rather complicated recipes out there but I’ve decided to keep things simple and just to replace egg with egg replacement. It works, but there are a few tricks to make it work.

Vegan Choux Pastry on the cooling rack

I’ve used Free and Easy Egg Replacer. The brand is Free and Easy, made in UK. It contains: Potato Flour, Tapioca Flour, Cream of Tartar, Xanthan Gum, Methylcellulose. I’m pointing this out because if you are using another kind of egg replacement it might not work just the same. Here is a link to their website if you are looking for more details.

Vegan Choux Pastry. How it looks inside

As you can see the vegan choux pastry was perfect. The first time, the choux rose, but not as much. This is the second attempt, so it’s not too bad, especially as I haven’t used egg replacement before.

Ingredients for 9 Vegan Choux Pastry Puffs:

– 120g vegan butter
– 180g flour
– 200ml vegan milk
– 4 tsp Free and Easy Egg Replacer
– 220ml water

Melt the butter in the milk in a pan over medium heat. When it starts to boil, remove it from the heat. Add all the flour and stir fast with a wooden spoon until the flour is incorporated and the dough is smooth.

In a bowl make the egg replacer by mixing it with the water. It is much more water than they recommend, but the extra water is needed for this particular recipe. With less water the choux will not rise enough. Mix the egg replacer with the hand mixer until all the powder is dissolved into the water. Tip the dough into the bowl and mix with the hand mixer until the egg-like mix is fully incorporated. The dough should be a bit sticky and is now ready to be baked.

Vegan Choux Pastry

Preheat the oven at 200C fan or 220C.

Transfer the dough into a pipping bag. Pipe the choux on a baking tray lined with baking parchment. Put the tray in the oven and bake for 45 minutes. The vegan choux pastry needs a bit more time in the oven than the vegetarian ones.

Transfer the choux on a cooling rack. You can fill them when they are cold.

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