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Profiteroles with Espresso Creme

Pâte à choux dough is a very egg-rich dough that can then be filled with luscious creamy pastry cream custard. These profiteroles are made with vegan eggs and butter to create a rich and creamy dessert.

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This classic pastry usually starts with pâte à choux, an egg-and-butter filled pastry that yields hollow puffs of dough. We used vegan egg replacer and vegan butter for the most traditional flavor. The rich, creamy filling is made with coconut cream; if you can’t find coconut cream, scoop the cream from the top of two cans of full-fat coconut milk. Start with cold coconut cream and a cold mixing bowl for the best results. Or for an even faster, easier dessert, add espresso powder to vegan whipped topping, or use coffee ice cream. A pastry bag makes filling the puffs easier, or you can use a quart-sized Ziplock bag with a small hole cut in one corner. 

4-6 (makes 14 to 16 profiteroles)


  • 1 can full-fat coconut cream
  • 1/3 cup powdered sugar
  • 2 to 3 teaspoons instant espresso powder
  • 2 cups flour, plus extra for rolling
  • 3 tablespoons unrefined cane sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened almond, oat, hemp or soy milk
  • 1/4 cup vegan butter
  • 1/2 cup vegan egg replacer
  • 8 ounces finely chopped semi-sweet chocolate
  • 1/4 cup coconut milk or soy milk


1. Pre-heat oven to 425° F. Line a large baking sheet with parchment.

2. In the bowl of a stand mixer, or a large bowl for a hand-held mixer, beat coconut cream for 1 minute on medium-low until smooth and creamy. Increase speed to medium-high and with the mixer running, add powdered sugar and espresso powder. Continue beating until thick and creamy, 2 to 3 minutes longer. Cover with plastic wrap and refrigerate for 1 hour or overnight. (Filling can be made a day in advance.)

3. In a medium bowl, whisk together flour, sugar, baking powder and salt. Set aside.

4. Heat almond or other milk and butter in a small saucepan until butter is melted. Using a rubber spatula, add milk and butter mixture to flour and stir to mix well. Add vegan egg replacer and stir until mixture forms a soft ball.

5. Turn dough onto a lightly floured work surface and knead briefly, until dough is smooth, even and pliable. Pinch off about 2 tablespoons of dough and roll into a ball; transfer to baking sheet. Repeat with remaining dough to make 14 to 16 balls. Bake for 12 to 15 minutes, until golden and puffy. Remove from oven and let cool on a wire rack.

6. While pastry puffs are cooling, make chocolate sauce: transfer chocolate to a medium bowl. In a small saucepan, bring coconut or soy milk to a high simmer. Pour milk over chocolate and let stand for one minute. Stir with a rubber spatula until chocolate is completely melted and mixture is smooth.

7. To assemble, cut pastry puffs in half; if necessary, scoop out a little of the center dough. Using a pastry bag, pipe espresso creme into the bottom half of each pastry puff. Cover with top halves.

8. To serve, arrange profiteroles on a large serving platter and drizzle with chocolate sauce. Serve immediately.

Nutrition Information

  • Serving Size 4 profiteroles