This blog is about living Vegan. It includes Vegan lifestyle, Vegan events, and anything else I find interesting.

Saturday, November 08, 2008

A Journey into Vegan Cream Puffs

I randomly remembered how much I liked cream puffs with pineapple cream filling - I recreated the pineapple filling perfectly (a mixture of Toffuti cream cheese, soy whipped topping, and crushed pineapple)


But was not so successful with the puff part -- the first round, I used a standard cream puff recipe with disasterous results. These were little round rocks, the term 'hockey pucks' came to mind several times.



I did a little more research and found a more promising recipe on Yahoo! answers:
1 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon cream of tartar (or baking powder)
2 tablespoons margarine (such as Spectrum)
equivalent of 4 eggs (2 tablespoon Ener-G Egg Replacer whipped until stiff with 1/3 cup water)
1 cup soy milk

Directions:

Pre-heat oven to 400 degrees. Prepare baking sheet--either parchment paper or a non-stick pan. Prepare egg-replacer. Stir together flour, vegan sugar, salt, cream of tartar. In a sauce pan (non-stick works well), bring the soymilk and margarine to a boil, stirring constantly. Add the flour all at once, and reduce heat to low. Stir constantly until the dough forms a ball that pulls away from the pan and the spoon and is glossy and smooth. Working quickly, remove from heat and add the Ener-G Egg Replacer, about a third at a time, beating well after each addition until the dough is glossy, smooth, and pulls away from the pan.

Shape the puffs as desired--I made mini-puffs about a rounded teaspoon each. Bake at 400 degrees for 10 minutes, then lower heat to 350 for another 10 minutes, then turn off oven and allow to cool, with door slightly cracked for another 20 minutes, then cool completely on wire racks before serving or filling.







The result? Not bad!
Definitely not as light and airy as a 'regular' cream puff, but not totally gross!
Surprisingly 'puffy'!
Stuffed with pineapple cream it was a pretty good stand-in.
Next time I'll use a lighter flour to try to refine it a little more...

6 Comments:

Blogger Kelly said...

I love the post and that you shared your two experiments. It was really interesting to read. Thanks for sharing your story. I love your dedication to experimenting until you get something that is close to what you want. I'm the same way. I am constantly trying out different variations of the same thing to find the "best" recipe.

November 08, 2008 8:38 PM

 
Blogger Matt! said...

I think I have your cooking figured out.

Start with this:

a mixture of Toffuti cream cheese, soy whipped topping, and...

And then add a third ingredient. A good pattern.

November 08, 2008 9:02 PM

 
Blogger aTxVegn said...

Vegan cream puffs - amazing!

November 08, 2008 9:50 PM

 
Blogger Lily said...

I always made cream puffs when I going to have a nice date with my husband of course the result is perfect because he use the cheap viagra.

August 12, 2010 11:33 AM

 
Blogger Trudy de bakker said...

gonna try it out immidiately!! thanks.

November 24, 2013 11:29 AM

 
Blogger Trudy de bakker said...

I made this now a few times! almost forgotten to say its Great!!

February 23, 2015 6:43 AM

 

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