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Plant-based Cream Puffs

Becoming a master pastry chef has never been easier, thanks to these irresistibly light and airy pastries filled with sweetened Becel Plant-based Whipping Cream.

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  • Cooking time30 min
  • Prep time15 min
  • Servings8
recipe image Plant-based Cream Puffs

Ingredients

For the pastry:
  • 1/2 cup (125mL) Becel® Unsalted Plant-Based Bricks
  • 1/2 cup (125mL) Becel® Plant-based Whipping Cream
  • 1/2 cup (125mL) water
  • 1/4 teaspoon (1 mL) salt
  • 2 teaspoons (10 mL) sugar
  • 1 cup (250mL) flour
  • 4 eggs
For the filling:
  • 2 cups (500mL) Becel® Plant-based Whipping Cream
  • 1/4 cup (60mL) icing sugar
  • 2 teaspoons (10mL) vanilla extract
  • Becel® Salt-free
For the chocolate ganache:
  • 1/2 cup (125mL) Becel® Plant-based Whipping Cream
  • 1/4 pound (125g) vegan baker's chocolate, chopped (about 1 cup)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

For the pastry:
  1. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
  2. Bring the Becel® Plant-based Whipping Cream, Becel® Unsalted Plant-Based Bricks, water, salt, and sugar to a boil in a medium saucepan. Reduce heat and add the flour all at once. Cook the mixture, over medium heat, stirring constantly, for 1-2 minutes, until a dough ball is formed that pulls from the sides of the pan.
  3. Transfer the pastry dough to an electric stand mixer with a paddle attachment. If using an electric hand mixer, transfer the dough to a large mixing bowl. Let the dough cool for a few minutes.
  4. With the mixer running on medium speed, add the eggs, one at a time, to the bowl. Wait for each egg to be worked in before adding the next. Transfer the pastry dough, known as pâte à choux, to a pastry bag with large plain tip.
  5. Pipe 2'' (5 cm) rounds of pastry dough onto the baking sheets, leaving about 8 cm (3'') between each. Bake for 20 minutes. Without opening the oven door, reduce the oven temperature to 350°F (175°C) and bake for another 10 minutes, or until golden brown. Allow the pastries to cool completely before filling.
For the filling:
  1. Using an electric hand mixer or stand mixer, whip all ingredients on high until the mixture thickens and stiff peaks form.
For the chocolate ganache:
  1. Combine the chocolate and Becel® Plant-based Whipping Cream in a microwave-safe bowl.
  2. Microwave, stirring every 30 seconds, until completely melted and smooth.
Bringing it all together:
  1. Split each pastry in half and fill with a scoop of whipped Becel® Plant-based Whipping Cream
  2. Drizzle the warm chocolate mixture overtop the profiteroles. Serve immediately.

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