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Zesty Vegan Lemon Cream Puffs

Delightful and impressive vegan cream puffs filled with a luscious lemon filling, perfect for gatherings and special occasions.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Choux Pastry
  • 1 cup Water Provides the essential moisture to the choux pastry.
  • 1/2 cup Vegan Butter Adds a rich, buttery taste; soy-free vegan butter works too.
  • 1 tbsp Sugar Sweetens the dough, coconut sugar can be used for a different flavor.
  • 1/4 tsp Salt Enhances the flavor of the pastry.
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1/2 cup Aquafaba Chickpea brine, an amazing egg replacer.
  • 1/4 tsp Cream of Tartar Helps stabilize aquafaba; optional but recommended.
Lemon Cream Filling
  • 1 can Full-Fat Coconut Milk Essential for a sumptuous filling.
  • 1/2 cup Granulated Sugar Sweetens the cream, other sugars may affect texture.
  • 2 tbsp Cornstarch Thickens the cream; arrowroot can be a substitute.
  • 1/2 cup Fresh Lemon Juice Use fresh lemons for the best flavor.
  • 1 tbsp Lemon Zest Adds fragrant citrus notes.
  • 1/4 tsp Turmeric Optional; enhances color.
  • 1 tsp Vanilla Extract Adds depth to the filling.
  • 1 cup Powdered Sugar Gives the elegant finish.

Method
 

Prepare the Choux Pastry
  1. In a medium saucepan, combine water, vegan butter, sugar, and salt. Heat until it comes to a gentle boil.
Incorporate the Flour
  1. Remove from heat and add the all-purpose flour. Stir vigorously until a dough forms.
Mix in Aquafaba
  1. After cooling for 5 minutes, whisk the aquafaba and cream of tartar until soft peaks form. Fold into the dough.
Pipe and Bake
  1. Pipe small mounds onto a lined baking sheet. Bake at 375°F (190°C) for 25-30 minutes until golden brown.
Prepare the Lemon Cream Filling
  1. Combine coconut milk, granulated sugar, cornstarch, lemon juice, lemon zest, turmeric, and vanilla in a saucepan. Cook while whisking until thick.
Cool and Chill
  1. Let the lemon filling cool to room temperature, then chill in the fridge for at least 1 hour.
Fill the Cream Puffs
  1. Poke holes in the cooled puffs and fill with the lemon cream using a piping bag.
Finish with Powdered Sugar
  1. Dust the filled cream puffs with powdered sugar before serving.

Notes

Make-ahead options available. Use the liquid from canned chickpeas for aquafaba. Customize flavors by adding extracts or purees.