This elegant tower of cream-filled pastries is a showstopper at any gathering. Making a croquembouche may seem daunting, but with a little patience and the right ingredients, you can create a stunning dessert that will impress your friends and family. This vegan version uses simple, high-quality ingredients to maintain a light and delicious flavor.
Ingredients
For the choux pastry:
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 cup coconut oil or vegan butter
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
For the pastry cream:
– 1 cup almond milk (or any plant-based milk)
– 1/4 cup cornstarch
– 1/4 cup sugar
– 1 teaspoon vanilla extract
– 2 tablespoons coconut oil
For the caramel:
– 1 cup sugar
– 1/4 cup water
– A pinch of salt
Instructions
To prepare the choux pastry:
Preheat your oven to 400°F (200°C). In a medium saucepan, combine water, coconut oil, sugar, and salt. Bring to a simmer over medium heat until the mixture is melted and bubbling.
Remove the saucepan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Let it cool for a few minutes.
Once cooled, incorporate the flax egg into the mixture until fully combined. Transfer the dough to a piping bag fitted with a large round tip.
On a lined baking sheet, pipe small mounds of dough, about 1 inch apart. Bake for 20-25 minutes or until golden brown and puffed up. Remove from the oven and let them cool completely.
To make the pastry cream:
In a saucepan, whisk together the almond milk, cornstarch, sugar, and vanilla extract over medium heat. Stir continuously until the mixture thickens, about 5-7 minutes. Once thickened, remove from heat and stir in the coconut oil until melted and smooth.
Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it gently against the surface to prevent a skin from forming), and let it cool completely.
To assemble:
Once the choux pastries are cool, carefully poke a hole in the bottom of each puff and fill them with the pastry cream using a piping bag.
For the caramel:
In a saucepan, combine sugar, water, and a pinch of salt. Heat over medium heat without stirring until the mixture turns a golden amber color. Remove from heat immediately to prevent burning.
To assemble the croquembouche:
Using a fork, dip each filled puff into the caramel, allowing the excess to drip off. Arrange the caramel-coated puffs in a tall cone shape on a serving plate. Drizzle any remaining caramel on top to secure the puffs in place.
Serve your stunning vegan croquembouche to a crowd, and watch as their eyes light up with delight. Enjoy the joy of sharing this beautiful dessert, knowing that it’s entirely plant-based and made with love!