Hello, hello, my little party-throwers! How has your week been so far? Fabulous, I hope! So, we are always trying to work healthy substitutes into our meals in the Kelp house and recently, we’ve really been trying to become as plant-based as possible. Now, when you share your house with a meat-eater (I’ve been a vegetarian for about 10 years now), that can be a little difficult at times. But, that all changed once I started making these dairy-free pastry puffs!
Delicious and not wildly difficult to make, these little guys are perfect if you want to move away from dairy, or are looking for a lighter version of the original.
We’ve worked in some pro tips in the recipe, but the main thing to remember is to have fun. It sounds so cheesy, but it’s true! We aren’t solving the world’s problems with our pastry puffs, so don’t get stressed. It’s okay if the cream is a little lumpy (just whisk it!) or if there is some oil that separates from the dough (that’s normal). Enjoy!
- 4 large eggs plus 1 egg yolk
- ½ cup grapeseed oil
- 1 cup Silk Almond milk
- 1 pinch kosher or sea salt
- 1 cup all-purpose flour
- 2 cups Silk Almond milk
- ¼ teaspoon sea salt
- 6 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- Preheat oven to 425 & line a baking sheets with parchment paper.
- In a liquid measuring cup, crack the eggs and set aside.
- In a medium sauce pan, combine the oil, almond milk and salt and bring just to a boil. While mixture is on the stove top, Once boiling, turn to low heat & stir in the flour all at once, stirring quickly with a wooden spoon. Stir until mixture forms a ball & continue cooking and stirring for 1 or 2 minutes. A little oil might separate from the ball, that is totally fine.
- Dump the dough into a bowl and beat for about 1 minute on medium speed. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next. Continue mixing until the dough is uniformly smooth, thick and shiny, about 3 – 5 minutes.
- Break off pieces of dough and roll into silver dollar sized balls & place on prepared baking sheet, spacing them about an inch apart.
- Bake for 20 minutes (or until lightly browned) and turn the oven off and leave the pastries in the oven for another 20 minutes to dry out
- Remove from oven and pierce the side of each puff with a small, sharp knife to let the steam escape. Let cool completely. Cut in half horizontally and fill with dairy free pastry cream.
- Combine the almond milk and salt in a large saucepan and bring to a boil.
- In a small bowl, beat the egg yolks with the sugar on medium high speed until the mixture is light yellow and thick, about 3 minutes. Turn the mixer to low and beat in the cornstarch and slowly add the hot almond milk to the egg mixture. Pour the mixture back into the sauce pan and cook over medium heat until thick and it just starts to come back up to a boil, stirring constantly with a spoon or whisk.
- Continue cooking for no more than 2 minutes. If your cream looks lumpy, just whisk it until smooth. Remove from heat and stir in the extracts.
- Strain into a clean bowl and cover with plastic wrap (making sure the plastic wrap touches the surface of the cream) and refrigerate until cold, about 2 – 3 hours.
- When filling the puffs, make sure to give the cream a good whisking beforehand
Sooo, what do you think? Ready to make your own batch of dairy free pastry puffs? There are tons of benefits of eating clean and working more plant-based recipes into your daily routine & while a dessert may not be the best example, it’s a tasty place to start!
I would love to hear your favorite plant-based meals! Have a favorite or looking to try something new, tell us!