Vegan Boozy Holiday Profiteroles | VegNews

Ingredients

• For the doughnut profiteroles:
• ½ cup
• almond milk
• 5 tablespoons
• vegan butter
• 2 cups flour
• 2 teaspoons baking powder
• ⅛ teaspoon salt
• powdered sugar
• 6⅓ cups vegetable oil, for frying
• For the filling:
• 1⅓ cups
• coconut cream
• 1½ ounces
• Baileys Almande
• 1 teaspoon
• vanilla bean paste
• 2 tablespoon powdered sugar
• For the sauce:
• 1¼ cups almond milk
• 3 tablespoon agave nectar
• 3½ ounces
• vegan dark chocolate
• , finely chopped
• For the sugar string:
• 1 cup sugar