Christmas Paris Brest

For 6 pieces

For the vegan puffs:
100 ml vegetable milk
100 ml water
100 g margarine
100 g flour
1 tsp salt
3 vegan egg substitute
50 g almond meal
2 tsp powdered sugar

For the filling:
160 g La Vida Vegan dark chocolate spread
250 g margarine
30 g powdered sugar

The instructions

  1. Preheat the oven to 200 degrees.
  2. First make the puffs by slowly bringing the vegetable milk, water, margarine and salt to a boil in a saucepan.
  3. Make sure the margarine is melted before it comes to a boil.
  4. Remove the pan from the heat and add the flour.
  5. Stir until combined and return the pan to the heat.
  6. Heat the mixture for 2 to 3 minutes until it forms a ball and the bottom begins to lightly brown.
  7. Transfer the mixture to a bowl and set aside for a few minutes.
  8. Prepare the egg substitute.
  9. Add the egg substitute little by little, stirring the dough well after each time until everything is incorporated.
  10. Pipe the dough into 12cm diameter rings on a baking sheet lined with baking paper.
  11. Sprinkle with almond shavings and bake the puffs for 20 minutes until golden brown and cooked.
  12. Then remove them from the oven and let cool completely.
  13. Beat the margarine with the powdered sugar for about 8 minutes until light and fluffy.
  14. Add the La Vida Vegan dark chocolate spread to the cream and mix well for another 2 minutes.
  15. The cream is ready to use, fill a piping bag with serrated nozzle with the chocolate cream.
  16. Cut the puffs in half and generously pipe the bottom half with the chocolate cream and place the top half back on top.
  17. Sprinkle with powdered sugar and enjoy!