Oral Allergy Syndrome Friendly Dairy Free Cream Puffs
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Learn more →Ingredients
12 servings
For the choux pastry
- ½ cup (1 stick) dairy free butter
- 1 cup water
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 4 large eggs
For the coconut cream filling
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For the chocolate glaze
- 2 oz dairy free chocolate, finely chopped
- 3 tbsp full-fat coconut milk
- 1 tsp light corn syrup
Instructions
- 1
Refrigerate 2 cans of full-fat coconut milk overnight (or for at least 8 hours) so the cream separates and solidifies at the top. When ready to make the filling, scoop the thick cream from the top of each can into the bowl of a stand mixer (or a large bowl if using a hand mixer), leaving the watery liquid behind. Refrigerate the bowl with the cream for 15 minutes while you prepare the choux.
- 2
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
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