01 of 09
How to Make a Dairy-Free Cream Puff
Learn how to make dairy-free cream puffs and pate a choux pastry dough. This dairy free cream puff tutorial will take you step-by-step through making the dough and filling for these nondairy cream puff pastries, which make great desserts for lactose-free kids and adults.
First, find a recipe for non-dairy dough or modify a recipe substituting margarine for butter. If it calls for milk, substitute you favorite non-dairy milk or simply use water instead. You may also experiment with using coconut... oil instead of butter or margarine.
Eggs are a critical ingredient for the puff pastry as they provide the rise and result in a fluffy puff that has a bit of crunch on the outside. If you want to try a vegan alternative without eggs, use this recipe from OneGreenPlanet.org.
The steps shown assume using eggs, margarine, and soymilk. The filling can be a dairy-free cream or pudding.Continue to 2 of 9 below.
02 of 09
Making the Pate A Choux: Boil the Water, Margarine, Sugar and Aalt
In a medium-sized saucepan over medium-high heat, whisk together the water, margarine, sugar and salt until well combined. Whisking constantly, bring the mixture to a boil and immediately remove from heat.
Continue to 3 of 9 below.
03 of 09
Making the Pate A Choux: Add in the Flour and Remove from Heat
With a wooden spoon, stir in the flour (the mixture will seem slightly "lumpy"). Return the pan to the heat. Stirring constantly, add the soymilk or other milk substitute and cook until the dough just pulls away from the pan, about 3 to 4 minutes.
Continue to 4 of 9 below.
04 of 09
Making the Pate A Choux: Add in the eggs
Transfer the dough to a medium-sized mixing bowl. With a hand mixer on medium speed, mix the dough to allow it to cool slightly before adding the eggs. Add in the eggs, one at a time, beating well into the batter between each addition. When the batter is shiny and forms soft peaks, it is ready to use for the cream puffs.
Continue to 5 of 9 below.
05 of 09
Making the Cream Puffs: Piping the Batter
Fill a pastry bag fitted with a round tip with the batter. Pipe circles about 2" in diameter onto the prepared sheet.
Continue to 6 of 9 below.
06 of 09
Making the Cream Puffs: Baking and Cooling
Bake for 20 minutes, or until golden brown. Remove and let cool slightly on a wire rack.
Continue to 7 of 9 below.
07 of 09
Filling the Cream Puffs: Making the Incision
Once the puffs are cooled, use a sharp knife to poke a small hole in the bottom of each cream puff. This is where you'll be piping in the filling.
Continue to 8 of 9 below.
08 of 09
Filling the Cream Puffs: Piping the Pastry Cream
Fill a pastry bag fitter with a small round tip with the chilled pastry cream. Pipe a small amount into the bottom of each cream puff. Allow the cream puffs to cool completely.
Continue to 9 of 9 below.
09 of 09
Making the Cream Puffs: Serving and Enjoying!
When cooled, dust the cream puffs with confectioners sugar and serve. Cream puffs should be served within two hours of cooling, so enjoy!