Looking for the perfect vegan dessert recipe? 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, 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 dessert? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.