Easy Small Batches Cream Puffs
Satisfy your craving with these French-inspired small batches of cream puffs that are delicious and savory. Filled with instant vanilla pudding or lemon curd on the center of each cream puff. Perfect for any occasion and for all vegetarians. Completely vegan and made with plant-based ingredients.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Baking, Dessert
Cuisine French
Servings 7 Cream Puffs
Calories 153 kcal
For The Pastry:
- 4 oz water
- 5 tbsps vegan butter
- 1 tbsp sugar unrefined or any natural powdered sugar
- ⅛ tsp kosher salt
- ½ cup all-purpose flour or use certified gluten-free flour
- 1 tbsp flax seeds stir in 3 tbsp of water
- 1 tsp powdered sugar organic
For The Filling:
- ½ package vanilla pudding instant (Bob's Red Mill brand), homemade, or alternatively use lemon curd
- 1 cup milk unsweetened, plant-based, non-dairy milk
Oh-so-puff Cream Puff:
1. Preheat the oven to 425° F.
In a saucepan, melt the vegan butter, sugar, and kosher salt with water.
Add gradually the flour and flax seed mixture and whisk with a spoon till they completely combine or at least 1-2 minutes. Set them aside and let them cool.
On a parchment-lined baking sheet, scoop the dough with a cookie scoop.
Bake for at least 11-12 minutes or till they turn to a golden brown. Transfer them to the cooling rack.
Filled with:
In a measuring cup, mix the instant vanilla pudding or lemon curd if prefer. Refrigerate till they set.
Using a spoon, scoop the pudding or lemon curd into each cream puff. Before serving, sprinkle with powdered sugar.
Ingredients Note
- To keep this vegan, make sure all the store-bought ingredients you are using are completely made with plant-based ingredients or organic. I suggest Bob's Red Mill brand as they produce organic products, and always check the labels.
Recipe Note
- Soggy Pastry: To prevent this, make sure the cream puffs are completely cool before filling them with vanilla pudding or lemon curd.
- Collapse Pastry: Avoid under-baking and make sure that the cream puffs are almost hollow. If the pastry has moist let them cool for a minute.
Storing Tips
- Refrigerate them uncovered but I highly suggest to served them after baking as they are best served when fresh from the oven.
Calories: 153kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 4mgSodium: 164mgPotassium: 78mgFiber: 1gSugar: 9gVitamin A: 438IUVitamin C: 0.01mgCalcium: 49mgIron: 1mg
Keyword baking recipe, cream puff, dessert, instant vanilla pudding, lemon curd, plant-based, small batches, vegan