Cream Puff with Pineapple Coconut Cream
This recipe was a challenging one to create but you can now enjoy dairy-free, gluten-free, and eggless cream puffs! Filled with an amazing pineapple coconut cream, you're in for a delicious treat!
The recipe requires carefully following the measurements using a scale for the best results.
FROSTING
5 pieces
Pineapple jam (Part 1)
7.7 oz (220g) frozen or raw pineapple
4 tbsp (50g) cane sugar
2 tsp (10g) of lemon juice
Instructions
Cut the pineapple into small pieces.
On low heat, place the pineapples in a frying pan, sprinkle with sugar, add lemon juice and mix. Leave for about 40 minutes until all the water comes out.
Bring to a boil over low to medium heat until all the water evaporates.
When the water evaporates and the pineapple becomes like jam, turn off the heat and let cool.
Cream (Part 2)
5.3 oz (150g) raw cashew nuts (soaked for at least 4 hours)
8.8 oz (250g) cane sugar
3.5 oz (100g) organic heavy coconut cream (no guar gum)
0.6 tsp (3g) lemon juice
Instructions
In a blender, add the jam, cane sugar, coconut cream, and lemon juice and blend until smooth and creamy then refrigerate.
Choux Pastry
DRY INGREDIENTS
0.7 oz (20g) oat flour
3.5 oz (100g) blanched almond flour (no almond skin)
0.7 oz (20g) potato starch
1 oz (30g) rice flour
2½ tsp (5g) coconut flour
1.4 oz (40g) cane sugar
4 tsp (8g) psyllium husk
1/4 tsp salt (kosher)
1/4 tsp baking soda
1 tsp baking powder
WET INGREDIENTS
1 tsp apple cider vinegar
¼ cup (60g) plant milk at room temperature (any kind, except non-fat or low-fat),
1 oz (30g) vegan butter or coconut oil (non-liquid)
COATING
Maple syrup
Olive or Rice oil
Instructions
Melt vegan butter or coconut oil. Prepare parchment paper with your baking tray.
Preheat the oven to 380°F.
Mix all the dry ingredients in a bowl.
Add all the wet ingredients to the mixed bowl of dry ingredients.
Mix well and knead for about 10 minutes with a spatula.
Divide into 5 equal parts and roll into a ball. Brush the entire surface with a mixture of maple syrup and oil. Add slices towards the top to prevent cracking and bake at 380°F for 15-20 minutes until golden.
Once cooled, slice in half and pipe in the cream to complete.