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