Herme’s book also has a recipe for “Mint Profiteroles with Hot Chocolate Sauce”, which seemed a fitting use for the extra dough and chocolate sauce (which, up until the successful 5th attempt was going to be just Mint Ice Cream and Hot Chocolate Sauce).
These actually turned out better than expected. I could have tinkered with them, but I was getting tired of cream puffs. The first try, I just substituted the eggs in Herme’s recipe with EnerG egg-replacers…yuck! The egg replacers taste horrible without a lot of other things to mask their chalky flavor. The second round I used yeast and soymilk for leavening and they turned out not too bad…more chewy than tender puffy, but not bad. I filled them with whipped Rich’s Whip and crushed vegan chocolate wafers, and topped with Ahlaska Chocolate Sauce.
1 cup water
1 stick dairy-free margarine, cut into bits
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup bread flour
1/4 teaspoon yeast dissolved in 1 T warm water.
3-5 T. soymilk ( I used Silk Vanilla)
Bring water, margarine, salt and sugar to a boil. Add flour and stir around until a nice ball forms, 2-3 minutes. Dump into a food processor and give it a pulse every few minutes until the dough has cooled down, 10 minutes or so. Add the dissolved yeast and mix well, then add enough soymilk 1 tablespoon at a time until a smooth thick paste forms (it reminded me of caulk!). Spoon or pipe onto parchment or Silpat lined baking sheet, about 2 tablespoons per cream puff. Cover baking sheet with a kitchen towel and let rest for an hour. Bake at 375 until puffed, golden brown and no longer goopy inside..about 25 minutes. Slice the puffs open immediately and allow to cool before filling.