I came up with this recipe when racking my brains trying to veganise choux pastry, so I thought why not combine two big desserts, doughnuts & profiteroles. The outcome was unbelievable. Recipe extracted from my Christmas Cookbook #VeganChristmas
5 tbs Vegan Margarine
120ml Almond Milk
1.5 ltr Vegetable Oil, for frying
250g/2 cups Plain Flour
2 tsp Baking Powder
Pinch Sea Salt
50g/1/2 cup Icing Sugar
2 tins/320ml Coconut Cream
1 shot Baileys Almande or vegan liquor of your choice (optional)
1 tsp Vanilla Bean Paste
2 tbs Icing Sugar
1 large bar Dairy-Free Dark Chocolate, chopped fine.
1 & 1/3 cups/300ml Almond Milk
3 tbs Agave Nectar (or sweetener of your choice)
1 cup/200g Caster Sugar
MethodWatch Tutorial Video
Add the milk & margarine to a small saucepan and place over a low heat to melt & combine together.
Add all the dry ingredients to a mixing bowl. Once the margarine has melted together with the milk, add it to the bowl with the dry ingredients.
Mix using a spatular until it forms a wet dough. Lightly flour your hands & your work surface. Pick up around 2tbs of dough & roll it in your hands to form neat balls. Once you’ve shaped all of the dough into balls, pre heat your fryer to around 170 degrees.
If you’re using a saucepan, only fill it half way high with oil & test if it’s hot enough by dropping in a little piece of dough (if it bubbles and floats to the top, the oil is hot enough).
Fry 3-4 balls at each time for 3-4 minutes or until golden brown, you may need to flip them over halfway through cooking. When cooked remove them from the oil using a spider or slotted spoon -shaking off excess oil. Place the balls straight onto a tray lined with kitchen paper. Fry the rest then allow to cool.
To make the whipped cream, add all the ingredients to a mixing bowl. Whisk the mixture until it’s thick and creamy. Place in the refrigerator until you’re ready to serve.
Before building the profiteroles, make the chocolate sauce. Add the milk & agave nectar to a saucepan & place over a low heat to warm gradually. Meanwhile, add the chopped chocolate to a mixing bowl. When the milk mixture is piping hot, pour it over the chocolate. Stir the mix until it’s smooth & all the chocolate has melted.
Cut the profiteroles in half lengthways. Pipe or spoon generous amounts of the cream onto the bottom half.
Before serving, melt the caster sugar in a heavy based pan until golden. Stack your profiteroles then drizzle over the chocolate sauce & finally using a spoon, spin the melted sugar around the stack. Be extremely careful as the sugar will be super hot. Please do this away from children.