Looking for the perfect vegan dessert recipe to round off your Christmas dinner? Then we recommend whipping up these dairy-free profiteroles filled with creamy, chocolately goodness!
Image: Simon Smith and Peter O'Sullivan
If you're preparing a three-course meal for guests with different dietary requirements this Christmas, choosing the right dessert can seem challenging. Vegan chef, Gaz Oakley is here to help with this rich velvety and completely cruelty-free dessert.
Simply follow the steps below to whip up these utterly delicious dairy-free doughnut profiteroles.
Serves 4–6 Cooks in 60 mins
For the profiteroles
• 120ml almond milk
• 5 tbsps vegan spread
• 250g plain flour, for dusting
• 2 tsp baking powder
• Pinch of sea salt
• 50g icing sugar
• 1.5ltrs vegetable oil, for frying
For the cream filling
- 320ml coconut cream
- 1 shot Baileys Almande or vegan liqueur (optional)
- 1 tsp vanilla bean paste
- 2 tbsp icing sugar
For the chocolate sauce
• 300ml almond milk
• 3 tbsp agave nectar
• 100g dairy-free dark chocolate, finely chopped
For the sugar string
• 200g caster sugar
- To make the doughnut profiteroles, first put the milk and vegan spread in a small saucepan over a low heat to melt and mix together.
- Combine the dry ingredients in a bowl, then mix in the melted mixture with a spatula until it forms a wet dough. Lightly flour your hands and worksurface, then roll around 2 tbsps of dough at a time in your hands to form neat balls.
- Line a baking tray with kitchen paper, and preheat a deep-fat fryer to 170°C (340°F) or half fill a large saucepan with the vegetable oil and set over a medium heat. Test if it’s hot enough by dropping in a little piece of dough – if it bubbles and floats to the surface, the oil is ready.
- Fry 3 to 4 balls at a time for 3–4 minutes, or until golden brown; you may need to flip them over half way through cooking. When cooked, lift them out of the oil using a slotted spoon, gently shaking off excess oil, and transfer straight onto the lined tray, before setting aside to cool.
- To make the cream, put all the ingredients in a mixing bowl and whisk together until thick and creamy. Set aside until you’re ready to serve.
- For the chocolate sauce, pour the milk and agave nectar into a saucepan and place over a low heat to warm gradually. Meanwhile, tip the chopped chocolate into a bowl, and when the milk is piping hot, pour over and stir until smooth and all the chocolate has melted.
- Cut the profiteroles in half lengthways, then pipe or spoon the cream onto the bottom halves, sticking the tops back on.
- Before serving, melt the caster sugar in a heavy-based pan until golden. Stack the profiteroles on a dish, drizzle over the chocolate sauce then, using a spoon, spin the melted sugar around the stack. Be extremely careful as the sugar will be hot!
Recipe from Vegan Christmas by Gaz Oakley (Quadrille, £15).
What's your go-to vegan Christmas dessert? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.