FOOD | Dairy Free Cream Puffs Recipe

Wednesday, January 13, 2016



Hey guys! I'm back giving you another dairy-free recipe to try out at home. Most desserts you get from restaurants or from the stores are loaded up with dairy, which means some of the best pastries are off limits for those of us who need to avoid lactose. Whenever I feel the craving for something sweet, I find great recipe and then modify it to work with the ingredients I have and to make it friendly for a dairy free diet.

This week, I had a massive craving for cream puffs and I decided I had to have them. So at 9 o'clock at night, I pulled out my pans and got to work.

I used two recipes to create these cream puffs. The first is from Joanne Eats Well With Others and the other was a recipe posted by Shellie Wendel on All Recipes

Before I post the recipe, I want to make sure to share some tips and tricks I learned so that you can make 
these delicious cream puffs with no problem at all.

* Prep your custard first. Then stick it in the freezer to cool quickly. Just make sure to take it out every 
10 minutes or so to make sure it doesn't freeze and it cools evenly.
* A few minutes before your cream puffs are ready, take them out of the oven and use a toothpick or 
something similar to poke a hole in the cream puffs. This makes sure your puffs won't collapse and that 
they cook completely in the inside.
* Short on time? Use 1 package of Instant Vanilla Pudding Mix for the filling.
* Don't have a pastry bag? Use a ziplock bag to pipe both the cream puff and the filling. 
* When filling the pastry bag, use a cup to fill it up easily with little mess! See the pics below!






See! Simple and easy and mess-less. (Excuse the poor picture quality.)

Here are the products I used to make this recipe dairy-free.




For anything that requires milk, I use Almond Breeze Original Unsweetend Milk. It is perfect for every recipe 
that uses dairy. When you drink it alone, it definitely does have a distinct taste, but when mixed in with anything,
you can't even tell its a milk substitute. For me, this is the closest thing to milk as it gets. I LOVE Almond Breeze
products! ( And no, I am not being paid or sponsored in any way to say that!)

My favorite butter is the Earth Balance Dairy Free Butter, but this is a great choice when I can't find the butter.
Smart Balance Original Dairy Free Butter acts just like regular butter, but you know, dairy free. 





So here is the recipe on how to make Dairy Free Cream Puffs!




Dairy Free Cream Puffs
Yields 9 Large Cream Puffs 

Ingredients

For the Custard

  • 1/2 Cup of Granulated Sugar
  • 1/4 Cup of All Purpose Flour
  • A Pinch of Salt
  • 1 1/2 Cups Dairy Free Milk
  • 2 Egg Yolks
  • 1 1/2 Dairy Free Butter
  • 1 TSP Vanilla Extract
For the Cream Puff Pastry
  • 1 1/2 Cups All Purpose Flour
  • A Pinch of Salt
  • 1/4 TSP of Baking Soda
  • 1 Cup of Water
  • 5 TBSP Dairy Free Butter
  • 3 Large Eggs
Directions

For the Custard

1. In a saucepan, on medium heat, combine the sugar, flour and salt. Stir in the dairy free milk gradually
and continue to stir constantly until the mixture is thick and begins to bubble. Then lower the heat and 
stir for 2 minutes. Remove from heat.

2. In a mixing bowl, slowly add the creme mixture to the egg yolks, stirring as you mix to keep the eggs 
from cooking. Mix well and then return the mixture to the sauce pan. Bring back to a gentle boil and then 
add the butter and vanilla, constantly stirring for about 2 more minutes. 

3. Pour into a shallow container and place in the refrigerator to cool. (If you plan on making these and 
eating these right away, put the container in the freezer, taking it out every 10 minutes to stir until fully 
chilled.)

For the Cream Puff Pastry

1. Preheat the oven to 425 degrees F and line baking sheet with parchment paper. While the over heats, combine flour, 
salt and baking soda in a bowl.

2. Bring water and dairy free butter to a boil, then add the flour mixture all at once, using a wooden spoon 
to scrap the sides of the pan to keep the mixture from sticking. Continue to do this until you have a ball of
dough, then remove from heat. Add eggs one at a time, mixing it into the dough. This can be done by hand or
in a mixer. 

3. Place mixture into a pastry bag and pipe the mixture into 3- inch puffs, about 2 inches apart 
from each other. You can also scoop and drop by the spoonful onto the lined baking sheet.

4. Bake 20- 25 minutes, until golden brown. To keep the puffs from deflating, remove the pastries from 
the oven a few minutes before they are done cooking and poke a small hole in each pasty. Continue baking
until fully cooked. 

5. After the cream puffs have cooled, pipe the custard into the pastries until they are so full they might pop. 
Or you can cut the pastries in half and add the filling that way. To give them a final touch, top with powdered 
sugar.


And voila! You have Cream Puffs that are amazingly delicious and totally dairy free!



Feeling a little more like having Dairy Free Creme Brûlée, check out my other recipe! Or if you are craving 
chocolate, I have a Dairy Free Chocolate Soufflé  recipe too!

What other recipes would you like to see made dairy-free?

-Susie



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