Vegan Vanilla Cream Puffs

So you want to make something that looks like it belongs in a French bakery… but you’re still in your kitchen?

I love the ambition.

These Vegan Vanilla Cream Puffs are light, airy, golden little clouds filled with silky vanilla cream. They look elegant. They taste luxurious. And when someone says, “Wait… these are vegan?” you get to casually nod like this is just what you do now.

No eggs. No dairy. No dramatic pastry school training required.

Let’s make tiny edible pillows of happiness.

Why This Recipe Is Awesome

First: texture magic. Crisp, hollow pastry shells with creamy vanilla filling? That contrast is elite.

Second: they’re surprisingly doable. Choux pastry sounds fancy, but it’s basically stir, cook, mix, pipe, bake. That’s it.

Third: they’re versatile. Dust with powdered sugar for classic vibes. Dip in chocolate if you’re feeling bold. Serve at a party and watch them disappear in seconds.

Also, they’re vegan and still puff beautifully. Science wins again.

Crispy outside. Creamy inside. Maximum bragging rights.

Ingredients You’ll Need

Let’s break it down.

For the Choux Pastry:

• 1 cup water
• ½ cup vegan butter
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ cup unsweetened plant milk

For the Vanilla Cream Filling:

• 2 cups unsweetened plant milk
• ½ cup sugar
• ¼ cup cornstarch
• 2 tbsp vegan butter
• 1 tbsp vanilla extract
• Pinch of salt

Optional:

• Powdered sugar for dusting
• Melted vegan chocolate for dipping

Simple ingredients. Fancy results.

Step-by-Step Instructions

1. Make the choux base.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a saucepan, combine water, vegan butter, sugar, and salt. Bring to a boil.

Once boiling, remove from heat and stir in flour all at once. Stir vigorously until a dough forms.

2. Cook the dough.

Return the pan to medium heat. Stir for 1–2 minutes until the dough pulls away from the sides and looks smooth.

This step dries it slightly. Don’t skip.

3. Add plant milk.

Transfer dough to a bowl. Let cool 5 minutes.

Gradually mix in plant milk until smooth and pipeable. The dough should be thick but soft.

4. Pipe and bake.

Spoon or pipe small mounds (about 1½ inches wide) onto the baking sheet.

Bake for 20–25 minutes until golden and puffed.
Do not open the oven early. They need steady heat to puff properly.

Turn off oven and let them sit inside with door slightly open for 5 minutes. This helps prevent collapse.

Cool completely.

5. Make the vanilla cream.

In a saucepan, whisk plant milk, sugar, cornstarch, and salt.

Cook over medium heat, stirring constantly, until thick and pudding-like (about 5–8 minutes).

Remove from heat. Stir in vegan butter and vanilla.

Let cool completely. Cover surface with plastic wrap to prevent skin forming.

6. Fill the puffs.

Once everything is cool, poke a small hole in the bottom or slice gently in half.

Pipe or spoon vanilla cream inside.

Dust with powdered sugar or dip tops in melted chocolate.

Try not to eat three immediately. No promises.

Common Mistakes to Avoid

Let’s protect your puff dreams:

• Opening the oven too early. They’ll deflate. Stay strong.
• Adding plant milk too fast. Mix gradually.
• Underbaking. Pale puffs = soggy insides.
• Filling while warm. Cream melts. Patience wins.
• Not cooking custard long enough. It must be thick before cooling.

Golden rule: Dry dough + steady heat = proper puff.

Alternatives & Substitutions

Because flexibility is key.

• Gluten-free? Use a gluten-free flour blend, but texture may vary slightly.
• Chocolate filling? Add 2 tbsp cocoa powder to the custard.
• Lighter filling? Fold in vegan whipped cream after custard cools.
• Extra flavor? Add lemon zest or almond extract to the cream.
• Fancy version? Drizzle with chocolate ganache.

IMO, dipping the tops in dark chocolate instantly upgrades them to party-level dessert.

FAQ (Frequently Asked Questions)

1. Why did my puffs collapse?

They were likely underbaked or the oven was opened too early. They need full bake time.

2. Can I make them ahead of time?

Yes, but store shells and filling separately. Fill right before serving for best texture.

3. Can I freeze them?

You can freeze unfilled shells. Reheat briefly in the oven to crisp them up again.

4. Why is my dough too runny?

You may have added too much plant milk. Add gradually until thick and pipeable.

5. Can I use coconut milk for filling?

Yes. It makes the cream richer and slightly coconutty.

6. How long do filled puffs last?

Best eaten the same day. They soften after 24 hours.

7. Are they hard to make?

They sound fancy. They’re not. Follow steps, don’t rush, and you’ll be fine.

Final Thoughts

These Vegan Vanilla Cream Puffs are one of those desserts that look like you spent hours perfecting them… when really you just followed a few simple steps and trusted the oven.

They’re light. They’re creamy. They’re impressive. And they prove that vegan baking can absolutely handle French-pastry-level elegance.

So go pipe those little clouds, fill them generously, dust them dramatically with powdered sugar, and serve them like you own a pastry shop.

You officially do now.