How To Make Dairy-Free Cream Puffs: A Step-By-Step Tutorial
By Ashley Skabar, About.com
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Making the Pate A Choux: Boil the water, margarine, sugar and salt
I try to use non-hydrogenated soy margarine when possible, such as Earth Balance.
© 2008 Ashley Skabar, licensed to About.com, Inc.
1. Make the pâte à choux. In a medium-sized saucepan over medium-high heat, whisk together the water, margarine, sugar and salt until well combined. Whisking constantly, bring the mixture to a boil and immediately remove from heat.
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- Making the Pate A Choux: Boil the water, margarine, sugar and salt
- Making the Pate A Choux: Add in the Flour and Remove from Heat
- Making the Pate A Choux: Add in the eggs
- Making the Cream Puffs: Piping the Batter
- Making the Cream Puffs: Baking and Cooling
- Filling the Cream Puffs: Making the Incision
- Filling the Cream Puffs: Piping the Pastry Cream
- Making the Cream Puffs: Serving and Enjoying!
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