This cream puffs recipe is dairy-free,
gluten-free, wheat-free and seafood-free.
Pāte ā choux (Pastry) ingredients
2 medium eggs plus 1 egg yolk
1/2 cup sweet rice flour
1/2 cup coconut milk
1/4 cup grape seed oil
1/2 tbsp brown sugar
Pinch of sea salt
Pastry cream ingredients
3 large egg yolks, at room temperature
1 cup coconut milk, hot
1/4 cup granulated brown sugar
1 1/2 tbsp cornstarch
3/4 tsp pure vanilla extract
1/4 tsp pure almond extract
1/8 tsp sea salt
A) To make the pāte ā choux
Preheat oven to 425°F. Prepare
baking sheet by lining it with parchment paper or use a non-stick
Place a medium-sized saucepan over
medium-high heat. Put in the coconut milk, grapeseed oil, sugar
and salt and bring to boil. Whisk well to combine the oil into
the coconut milk. Continue whisking until the mixture comes to
a boil. Immediately turn the heat down to medium-low and add in
the flour all at once. Use a wooden spoon to stir quickly and
in one direction. The flour will start to be absorb by the
liquid to form into a ball. Continue stirring for 1 or 2 mins.
It is okay if some of the oil starts separating from the dough.
Remove from heat and transfer the dough
including some of the separated oil into a mixing bowl. Using a
hand-mixer set to medium speed, beat the dough for about 1 min to
cool it off slightly before adding the eggs.
Add the eggs, one at a time, mixing
until each egg is fully combined into the dough before adding the
next egg. Continue mixing for about 3-5 mins until the dough is
thick and shiny and uniformly smooth.
Put the batter into a pastry bag fitted
with a round tip. Pipe little mounds of dough about 2 inches in
diameter onto the prepared baking sheet with a space of about an inch
apart between them. Alternatively, you can just simply use a
small ice cream scoop to place the dough on the baking sheets.
Place your finger into water to moisten it and use the finger to push
down the little peaks of each mound to prevent it from being burned
Put the baking sheet into the oven and
bake for about 20 mins or until golden brown. Turn off the oven
and leave in oven for a further 20 mins for the pastries to dry out.
Remove from oven and then using a small sharp knife, poke a small
hole in the side of each cream puff to let the steam escape.
Let them cool completely.
Using a knife, cut the cream puff into
half horizontally and then fill each one with dairy free pastry
B) To make the pastry cream
Place eggs and sugar into a bowl.
Using a hand-mixer set to medium high speed, beat for about 3 mins.
until the mixture becomes thick and light yellow.
Set the hand-mixer to low speed and
beat in the cornstarch.
Scrape down any mixture sticking to the
side of the bowl. Again at low speed, slowly add in the hot
Place a saucepan over medium heat, pour
the mixture into the saucepan and cook until thick and it is just
starting to boil, whisking constantly. Continue cooking for 1-2
mins but not exceeding 2 mins to ensure the cornstarch does not lose
its effectiveness. Keep whisking until pastry cream becomes
Remove from heat, add in the extracts
and stir well. Strain into a bowl, place a plastic wrap
directly on the surface of the pastry cream as well as covering the
whole bowl. Place into the refrigerator for about 2 - 3 hours.
Remove from oven, whisk thoroughly
again before filling the cream puffs with this pastry cream.
On the top of the cream puff, add
either dairy-free ganache or dust with confectioners' sugar.