Choux buns
A doughnut shaped choux éclair, a vegan choux bun is a welcome twist to the usual patisserie offerings. This dairy free choux bun is spread with a vanilla glaze plus a dusting of roasted pecan nuts and dried strawberries. Make these for an afternoon tea or as a birthday treat.
Servings: 8
Ingredients
For the choux buns
- 100 g vegan butter or baking fat
- 275 mls soy milk unsweetened
- 275 g plain flour
- 30 g cornstarch
- 50 g golden caster sugar
- 1 tbsp baking powder
- 1.5 tsp bicarbonate of soda
- 1/4 tsp salt
For the vanilla glaze
- 200 g icing sugar sieved
- 1 tbsp vanilla bean paste
- 2 tbsp soy milk
- 2 tbsp dried strawberries
- 25 g pecans
Instructions
- Pre heat the oven to 220C / 200C fan. Line two baking trays with parchment paper.
- Melt the vegan butter and soy milk over a medium heat and bring to a light boil.
- Combine the flour, cornstarch, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
- Pour in the melted butter and milk and beat vigorously until you have a silky, smooth texture. The dough should be reluctantly dropping off the spoon.
- Add the dough to a large piping bag with a star nozzle. Pipe the dough in a spiral pattern from the inside out.
- Place in the oven for 15 minutes. The pastries are ready when they are a deep golden brown and slightly firm to the touch. Remove and leave to cool on a wire rack.
- Chop the pecans into fine pieces. Toast the nuts in a dry frying pan over a moderate heat for 3 minutes.
- Prepare the glaze by adding the icing sugar, vanilla and soy milk to a bowl. Whisk until the mixture is smooth and glossy.
- Dip the choux buns into the glaze and smooth over with a pastry brush. Sprinkle each bun with a dusting of nuts and dried strawberries.