Vegan Cream Puffs Recipe (2024)

FAQs

What is the common problem in making cream puff? ›

Why did my cream puffs collapse? If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked.

Too much moisture in dough from the eggs.

If you've used too many eggs in your pastry dough, water in the egg yolk will start to separate from the yolk. Once the pastry is baking in the oven, this water then evaporates, causing the structure of the pastry to tighten up and shrink.

Using only water and no milk would result in a rather pale cream puff shell. Conversely, only using milk gives a very brown cream puff shell. I like that, so I prefer the only-milk version. ? If you suffer from a strong lactose intolerance, you can use water instead of milk for the cream puff shell.

Choux pastries (i.e. cream puffs, eclairs, etc.) won't rise if the oven temperature is too low. For the pastries to rise properly, the temperature needs to be really high at first so that the steam builds up inside of the dough and causes them to rise and hollow out.

NOTE: Do not grease baking sheet, as the grease will cause the dough to flatten. Cut up butter into small pieces. In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil (make sure the butter has all melted).

There are multiple reasons why cream puffs may deflate. The first cause is undercooking. When preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. Another cause of flat cream puffs is lowering the temperature during baking.

The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.

The Liquid: You can use water or milk, or a combination of the two. Water allows you to bake either hotter or longer (or both) without as much risk of the choux over-browning, while milk, thanks to its extra proteins and sugars, leads to a more rapidly browned crust.

Do the cream puffs needs to be refrigerated? Yes they do. They can stay out for about 4 hours but then need to be refrigerated.

Returning puffs to a turned-off oven after they've baked helps keep them crisp.

Why is my cream puff not crispy? ›

The first is that you may not have cooked out the moisture enough. Make sure you give it a full 2 minutes on the stove. The second is that there is no way for the steam to escape when the puffs are baked. To avoid this I poke a hole in the side of each puff with a knife as soon as they come out to let the steam out.

Eggs: are the leavening (rising) agent. Yolks add fat for a tender and light texture and also act as an emulsifier for a smooth, even textured finished product. The proteins in the eggs add to the structure of the cream puff.

Can they be made ahead of time? Yes, you can make these cream puffs 2-3 days in advance. Store them in an airtight container in the refrigerator. You can also make the pastry cream a day or two ahead of time; just be sure to keep it cold in the fridge in an airtight container.

Choux pastry tastes eggy: This is normal, for the most part! Choux pastry is mostly eggs, so you're definitely going to taste them here. If you're really tasting the eggs, then you may have added them in the while the dough is too warm.

Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven. Puff Pastry works best when cold.

Water and butter: fats provides tenderness to the cream puff. However, too much fat will interfere with gluten production making your cream puff collapse. It is important to bring the water and butter mixture to a full boil before adding the flour as heat is necessary to swell the starch granules in the flour.

Start with a cold bowl and beaters (or a cold balloon whisk, if you're whipping by hand). It's the fat in cream that helps trap the air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes.