Vegan profiteroles are a delightful twist on the classic French choux pastry dessert, filled with a silky coconut whipped cream and topped with a rich, glossy chocolate sauce. This recipe achieves the perfect balance of light, airy pastry and indulgent filling, proving that plant-based baking can be just as impressive and delicious as the traditional version. Using simple swaps for butter and eggs, these profiteroles are surprisingly easy to make and are sure to be a showstopper at any gathering.
Ingredients
- For the Choux Pastry:
- 1 cup (240 ml) water
- 1/2 cup (115 g) vegan butter (block-style, not spreadable)
- 1 tbsp (12 g) caster sugar
- 1/4 tsp salt
- 1 cup (125 g) plain flour (all-purpose), sifted
- 1/4 cup (60 ml) aquafaba (chickpea brine) – about the liquid from one can
- 1/2 tsp baking powder
- For the Coconut Whipped Cream:
- 1 can (400 ml) full-fat coconut milk, chilled overnight
- 2 tbsp (15 g) icing sugar (confectioners’ sugar)
- 1 tsp vanilla extract
- For the Chocolate Sauce:
- 1/2 cup (120 ml) coconut cream (from the top of a chilled can)
- 1 cup (175 g) dark chocolate chips (vegan)
- 2 tbsp (30 ml) maple syrup
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the choux pastry: In a medium saucepan, combine the water, vegan butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture comes to a rolling boil.
- Add the flour: Remove the pan from the heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Dry the dough: Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough. You’ll see a thin film form on the bottom of the pan. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Add aquafaba: In a small bowl, whisk the aquafaba and baking powder together. Gradually add this mixture to the dough, a little at a time, beating well after each addition. The dough should become smooth, glossy, and hold its shape when lifted with a spoon. You may not need all the aquafaba – stop when the dough is pipeable but not runny.
- Pipe the profiteroles: Transfer the dough to a piping bag fitted with a large plain nozzle. Pipe small mounds (about 1 inch / 2.5 cm in diameter) onto the prepared baking sheet, leaving space between each. Smooth down any peaks with a damp finger.
- Bake: Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes, until the profiteroles are golden brown and puffed up. Do not open the oven during baking.
- Cool and pierce: Remove from the oven and immediately pierce the bottom of each profiterole with a skewer to release steam. Transfer to a wire rack to cool completely.
- Make the coconut whipped cream: Just before serving, scoop the solid coconut cream from the chilled can into a mixing bowl (discard the watery liquid). Add the icing sugar and vanilla extract. Whip with an electric mixer until light and fluffy, about 2-3 minutes.
- Make the chocolate sauce: In a small saucepan, heat the coconut cream and maple syrup over low heat until warm. Add the dark chocolate chips and stir until completely melted and smooth. Keep warm.
- Assemble: Using a piping bag or a small spoon, fill each cooled profiterole with the coconut whipped cream. You can either pipe the cream into the side hole or slice the profiteroles in half and fill them.
- Serve: Arrange the filled profiteroles on a serving plate and drizzle generously with the warm chocolate sauce. Serve immediately.
Tips
- Aquafaba substitution: If you don’t have aquafaba, you can use 1/4 cup (60 ml) of unsweetened plant-based milk (like soy or oat) mixed with 1 tbsp (8 g) of cornstarch. This will help bind the dough, but the texture will be slightly less airy.
- Chilling the coconut milk: For the best whipped cream, chill the can of coconut milk in the fridge for at least 12 hours. This allows the cream to separate from the water, making it easier to whip.
- Don’t open the oven: Resist the urge to peek while the profiteroles are baking. A sudden drop in temperature can cause them to collapse.
- Make ahead: You can bake the profiteroles a day ahead and store them in an airtight container. Re-crisp them in a 350°F (175°C) oven for 5 minutes before filling.
Serving Suggestions
Serve these vegan profiteroles as a stunning dessert at dinner parties, holiday gatherings, or as a special weekend treat. They are wonderful with a dusting of icing sugar, a scoop of vanilla vegan ice cream, or a sprinkle of chopped toasted hazelnuts. For a more elegant presentation, arrange them in a pyramid on a serving platter and drizzle with chocolate sauce just before serving.
Variations
- Different fillings: Swap the coconut whipped cream for a vegan pastry cream (crème pâtissière) made with oat milk, or a silky vanilla custard.
- Flavored chocolate: Add a teaspoon of orange zest or a pinch of sea salt to the chocolate sauce for a gourmet twist.
- Gluten-free option: Substitute the plain flour with a gluten-free all-purpose blend that contains xanthan gum. The texture may be slightly more delicate, so handle with care.
- Mini profiteroles: Pipe smaller mounds (about 1/2 inch / 1.5 cm) and bake for a shorter time (15-18 minutes total) for adorable bite-sized treats.
Storage and Reheating
Filled profiteroles are best enjoyed immediately, as the cream will soften the pastry over time. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The chocolate sauce can be refrigerated separately for up to 5 days and reheated gently on the stove or in the microwave. Unfilled, baked profiteroles can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. To re-crisp, place them in a preheated 350°F (175°C) oven for 5 minutes.
Frequently Asked Questions
Can I use aquafaba from any chickpea can? Yes, any unsalted chickpea brine works. Just make sure it’s at room temperature for best results.
Why did my profiteroles deflate after baking? This is usually caused by opening the oven door during baking, or not drying the dough enough. Make sure to cook the dough until a film forms on the bottom of the pan, and resist opening the oven until the baking time is complete.
Can I use a different type of plant-based milk for the choux? Yes, you can use soy milk or oat milk instead of aquafaba, but you’ll need to add a bit of cornstarch to help thicken. The texture may be slightly less light and airy.
Can I make the chocolate sauce with milk chocolate? Absolutely, just use vegan milk chocolate chips instead of dark. Keep in mind that milk chocolate is sweeter and less intense.
How do I know when the choux pastry is ready to pipe? The dough should be smooth, glossy, and hold a soft peak when you lift the spoon. If it’s too stiff, add a little more aquafaba; if it’s too runny, you may have added too much – you can try adding a tablespoon of flour to thicken it.
Can I freeze the unfilled profiteroles? Yes, baked and cooled profiteroles freeze well. Place them in a single layer in a freezer-safe bag or container. To serve, reheat them in a 350°F (175°C) oven for 5-8 minutes until crisp, then cool before filling.
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