Vegan Doughnut Profiteroles - Gaz Oakley
I came up with this recipe when racking my brains trying to veganise choux pastry, so I thought why not combine two big desserts, doughnuts & profiteroles.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gazoakleychef.com.
Ingredients
- 5 tbs Vegan Margarine
- 120ml Almond Milk
- 1 1/2 ltr Vegetable Oil, for frying
- 250g/2 cups Plain Flour
- 2 tsp Baking Powder
- Pinch Sea Salt
- 50g/1/2 cup Icing Sugar
- 2 tins/320ml Coconut Cream
- 1 shot Baileys Almande or vegan liquor of your choice (optional)
- 1 tsp Vanilla Bean Paste
- 2 tbs Icing Sugar
- 1 large bar Dairy-Free Dark Chocolate, chopped fine.
- 1 & 1/3 cups/300ml Almond Milk
- 3 tbs Agave Nectar (or sweetener of your choice)
- 1 cup/200g Caster Sugar
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