Cream Puff
Cream Puff It's a classic cake made with 100% plant-based ingredients! The hollow, crispy yet soft inside pastry crust is combined with a soft, sweet, and melt-in-your-mouth cream filling.This dish is very special because it manages to present a texture and taste that is equal to the original version, it looks beautiful, perfectly fluffy and the taste is very satisfying. Perfect as a dessert, a snack with tea or coffee, or a special treat at any event!
Shared by Niya
Time
80 min
Serves
4
Difficulty
medium
🛒 Ingredients
- 150 ml boiled water
- 60 grams of vegetable butter
- One teaspoon of granulated sugar
- A pinch of salt
- 80 grams of wheat flour
- 3 tablespoons warm plant milk
- 200 ml vegetable milk
- 3 tablespoons of sugar (As a cream filling)
- 2 tablespoons cornstarch
- One tablespoon of wheat flour (cream filling)
- A hint of vanilla
- One tablespoon of vegetable butter (as a cream filling)
👩🍳 Instructions
- 1
Bring water, butter, sugar, and salt to a boil. Add the flour and stir quickly until smooth. Remove from heat, let cool, and then gradually add the milk, stirring constantly.
- 2
Spray the batter onto a baking sheet and bake at 180°C for 25 to 30 minutes, until golden brown. Do not open the oven during baking. Once cooked, poke a hole in the bottom to allow steam to escape, and let cool.
- 3
Dissolve the cornstarch and flour in a little vegetable milk. Cook the remaining milk and sugar until warm, then pour in the flour mixture and stir until thick and bubbly. Turn off the heat, add the vegetable butter and vanilla, as desired.
- 4
Pipe the cream onto the cooled cream puffs, sprinkle with powdered sugar, and serve!