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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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