Well. Not real cream obviously. But I swear, these are AMAZING! The original recipe calls for rice flour, which of course is off limits, but I subbed arrowroot and they were brilliant. The butter, (also a no-go) got melted anyway so I used coconut oil. I'm pretty sure it would work with just about any oil, though. I made one (Minor? Major?) mistake, though.(*DRUMROLL*) I left half the eggs out. I was doubling it and in those last moments of adding the eggs I forgot. Well, I'll post the recipe as is coz it worked pretty well. This recipe makes 6 Large puffs, but you are perfectly welcome to double it as I doubt it will affect anything.
Cream Puffs
Ingredients:
1 cup water
1 cup arrowroot flour (tapioca would probably work)
1/2 cup coconut oil (Solid)
1/4 teaspoon salt
3-4 eggs (depends on size)
2 cups vegan cool whip for the filling
1/2 cup honey
1 cup fresh or frozen raspberries
Preheat oven to 200 degrees.
Melt oil in a medium saucepan.
While your oil is melting, mix together your arrowroot powder and water into a slurry. Be sure to incorporate all of the arrowroot powder.
Slowly pour the slurry into the hot oil, stirring constantly with a wooden spoon.
Continue stirring as the batter thickens. The batter will come away from the pan and eventually resemble a stiff a blob.
Remove from heat and turn your mixer on medium speed.
Add one egg at a time, mixing well between each one.
Turn mixer on high and beat the dough until it becomes pale in color, no more lumps appear, and the dough appears sticky.
To test your batter, take a pinch between your fingers and pull them apart. If your dough stretches, then you’re ready. If not, return to the mixer and beat for another minute or so.
Don't worry if your "dough" looks like this:
it will look like this after baking:
Drop by large spoonfuls onto a oiled baking sheet. Bake for 30 to 35 minutes or until golden brown,crisp and puffed. Cool on a wire rack.
Slice with a bread knife along the middle fill with vegan cool whip, Drizzle over honey and add a hand full of raspberries
1 cup fresh or frozen raspberries
Method
Preheat oven to 200 degrees.
Melt oil in a medium saucepan.
While your oil is melting, mix together your arrowroot powder and water into a slurry. Be sure to incorporate all of the arrowroot powder.
Slowly pour the slurry into the hot oil, stirring constantly with a wooden spoon.
Continue stirring as the batter thickens. The batter will come away from the pan and eventually resemble a stiff a blob.
Remove from heat and turn your mixer on medium speed.
Add one egg at a time, mixing well between each one.
Turn mixer on high and beat the dough until it becomes pale in color, no more lumps appear, and the dough appears sticky.
To test your batter, take a pinch between your fingers and pull them apart. If your dough stretches, then you’re ready. If not, return to the mixer and beat for another minute or so.
Don't worry if your "dough" looks like this:
it will look like this after baking:
Drop by large spoonfuls onto a oiled baking sheet. Bake for 30 to 35 minutes or until golden brown,crisp and puffed. Cool on a wire rack.
Slice with a bread knife along the middle fill with vegan cool whip, Drizzle over honey and add a hand full of raspberries
