Easy Vegan Cream Puff Recipe by Chef Angela Sweetser of Queen of Hearts

Instructions

Vegan Puff Pastry

1. Pre-heat oven to 350
2. Boil water and salt
3. Add flour and mix with wooden spoon or rubber spatula until thick dough ball forms
4. Transfer dough into mixing bowl with paddle attachments
5. Paddle until dough is no longer steaming
6. Alternate JUST Egg and vegan butter while paddling
7. Once smooth, place in piping bag
8. Pipe small rounds no larger than a quarter coin, evenly spaced
9. Bake in oven 8 - 12 minutes. These need to proof so do not open oven until after 8 minutes.
10. Allow to cool slowly
11. Insert desired filling from base, dip top and garnish

Lemon Curd

1. Heat lemon juice with first sugar (175 g) in pot until sugar is dissolved
2. In separate bowl, combine second sugar (175 g) with JUST Egg, corn starch and whisk until smooth
3. Drizzle half of hot lemon juice into egg mixture in bowl and mix together
4. Add egg mixture back to pot with lemon juice
5. Whisk altogether over medium heat until liquid thickens
6. Allow curd to boil for full minute before removing from heat
7. Strain curd onto pan or bowl, cover and chill
8. Place in piping bag and insert into cream puff