Baked Goods & Sweet Treats Recipes Vegan


me and choux

I always love Patisserie week, not because I’m particularly good at it but because there’s truly nothing better in the world that a nice creamy choux bun or eclair. 

So patisserie week is always a week of highs and lows for me: highs because I get to eat patisserie; lows because I have to bake patisserie and I don’t find it particularly satisfying to bake. It’s a bit too fiddly for my liking. 

I felt fairly unexcited going into watching this semi-final episode. Mostly because I think Kate’s a fairly rubbish baker and never should have been on the show and that Stacey should have left weeks ago. Sophie seems lovely and she and Stephen are both solid bakers so I’ll be happy if either of them win. (I’m still not over Prue and Paul cutting Liam down in cold-blood the episode before.) 

But to be honest, I judge my Bake Off winner by “who’s cookbook would I want to buy” and the answer is, I wouldn’t by a cookbook from any of the top 3. I’d be there for Liam’s book though. 

This week I tackled vegan chocolate choux buns. And to be honest, my vegan batter didn’t get quite the rise and airiness that I like to see in my buns but they were still scrumptious and Sam wanted to eat them all in one sitting. 

Vegan Choux Buns
0 calories
0 g
0 g
0 g
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Nutrition Facts
Serving Size
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the pastry
  1. 1 cup all purpose flour
  2. 2 tsp sugar
  3. 1/4 tsp salt
  4. 1/2 tsp baking powder
  5. 2 Tbsp margarine
  6. 5 Tbsp aquafaba whipped stiff with a pinch of cream of tartar
  7. 1 cup non-dairy milk
For the custard
  1. ½ cup non-dairy butter, softened {add a dash of salt if your butter is unsalted}
  2. ½ cup maple syrup
  3. 3-4 tbsp tapioca starch {start with 3 and add a bit more until you’re at a custardy consistency}
  4. 2 tsp pure vanilla extract
  5. 1 tsp almond extract
For the chocolate ganache
  1. ½ cup non-dairy chocolate chips or a chopped up chocolate bar
  2. 2-3 tbsp non-dairy butter {add a dash of salt if your butter is unsalted}
  1. Pre-heat the oven to 200 C (400 F). Line a baking sheet with parchment paper.
  2. Stir together flour, sugar, salt, baking powder in a bowl.
  3. In a heavy bottomed pot, bring milk and margarine to a boil – stir continuously!
  4. Add the flour mixture to the boiling milk mix, set the heat to low.
  5. Keep stirring the flour until it starts to come together and pulls away from the sides. It’s best to use a thick steel spoon for this – the dough gets a little tough. Make sure you don’t cook the flour for more than 3 – 5 minutes.
  6. Remove the pot from heat, and stir in the aquafaba mixture 1/3rd of the quantity at a time. The dough will nicely form a ball.
  7. Shape the dough into small bun shapes and place on the parchment paper.
  8. Bake in the oven for 20 minutes. Then, lower the temperature to 350 degrees F (175 C), turn the baking tray around and leave in the oven for another 10 – 15 minutes. Check to make sure the choux is golden brown and isn’t burning.
  9. Test one of the eclairs by carefully taking it out of the oven and tapping it with your finger — it should sound/feel a little hollow and the shell should be a little hard.
  10. Turn off the oven, stick a wooden spoon in the oven door and let the pastry cool in there for about 30 minutes. After that, you can turn it out on to a cooling rack. Wait another 30 minutes before filling and glazing.
  11. Whilst they are cooling make your custard filling by combining all filling ingredients together in a mixing bowl using a mixer.
  12. Using a pipping nozzle pipe your custard into your choux buns.
  13. Prepare the chocolate sauce by melting chocolate chips {either in microwave or in a double boiler}. Mix in a few tbsp non-dairy butter, and stir until chocolate is smooth and runny. Spoon your ganache onto your buns and then refridgerate for approximately 20 minutes.
  1. Work fast so your dough doesn't start to stick!
Rhyme & Ribbons
piping pastry for vegan chocolate choux bun
pastry vegan chocolate choux bun
vegan chocolate choux bun
me presenting choux me kissing vegan chocolate choux bun me and choux
top view of vegan chocolate choux bun side view of choux buns
Harold and I
Harold judging

Harold rated my vegan chocolate choux buns 4 out of 5 licks. He thought that they were tasty but that they could have been a bit bigger. 

Are you excited for tomorrow’s finale or are you feeling a bit cold towards it? 

Regardless, I’m excited to see what patisserie you whipped up so link up your bakes below: 

Pin this recipe for later: 
pin it for later vegan chocolate choux bun

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  • Cate in the Kitchen

    What is it with choux and teensieness!!

    • I always expect it to have a bit more growth than it does. I’m not sure why it always fools me! x

  • These look absolutely delicious. Definitely pinning these and giving them a go.
    I think “whose cookbook would I buy?” is a really interesting way to look at it. I’m with you; I’d buy Liam’s because he was always trying something new and different flavours. I’m still not over him being kicked out over someone who left parchment paper in a bake!

    • It still makes me upset that Stacey left in paper and that didn’t get her sent home. I honestly do not understand! x

  • That is definitely a good question to ask to decide a GBBO winner! Definitely agree regarding Liam’s potential cookbook 🙂

  • Oh! I just love that first photo of you – straight from the pages of a professional cookbook! Haha, love your point about enjoy eating patisserie, but not necessarily making them.

    Gabrielle | A Glass Of Ice x

  • Courtney Hardy

    Those look so good! I’ll have to try out the recipe.

  • I’ve actually enjoyed this incarnation of GBBO more than I thought (dare I say, I actually prefer it to the Berry/Mel/Sue version) but I’m not particularly backing one baker. Like you, I was a Liam fan so I’m not too bothered about the top three although if had to pick, I would say Stephen would be a worthy winner x

    • I really have enjoyed it up until what I thought was some problematic judging – I think that Channel 4 had done a good job protecting the spirit and heart of Bake Off. Stephen is definitely a great baker, I just find him a bit bland. (Though I also loved Yan even though she definitely was not the best baker) x

  • I have to be honest that I didn’t watch the latest episode – but may have peeped when Rich was watching a couple of days later. I just. No. Bring back the BBC.

  • That last pic of you and Harold. He looks like a Disney character. It’s driving me nuts.

    I think it may be one of the animals from Robin Hood. Or maybe the animated part in Bedknobs and Broomsticks. I’m going deep with this…

    Also, CHOOOOOOOOOOCOLATE. I want to lick those buns. Respectfully, of course.

    • Umm…. so I love the animated Robin Hood. I sing the “not in nottingham” song to myself when I’m alone an embarrassing amount of the time!

      That is all. x

  • Ahhh I love these, so impressed how well they came out as vegan versions! Plus if Sam was all up for munching in one go, that’s the proof in the pudding! 😉 I really enjoyed my bake this week, but I’m sad it’s the final tomorrow! One more week of the #bakeoffbakealong left! Booo!!! Alice xxx

    • Sam would eat pretty much anything though, so it’s not that great of a bell weather. I can’t believe the finale is tomorrow. Though it does seem weird that it’s also Halloween – the two don’t really go together! x

  • you are just a dream – your blog is gorgeous, your content is gorgeous. YOU are gorgeous! ♥♥

    to be tooootally honest, i’ve been so busy the last few weeks i’ve actually missed 2 episodes now…so feeling a little cold towards the finale! i’ll still watch a long on catch up though when i get a spare second, i’ve not come this far to give up now!!

    glad harold likes these…i promise you i’d have liked them even more – 5 out of 5 from me!

    katie. xx

    • Hahaha glad you like them more than Harold does!

      Sorry- I hope I didn’t spoil anything if you’re two weeks behind! It also feels off having the Bake Off Finale on Halloween! x

  • I know what you mean about the final, I don’t think a lot are actually really excited for it. These little vegan choux buns still look wonderful! So impressed that you’ve done every week vegan.

    That photo of you and Harold is just the cutest!! x

  • These look delicious, and darling photos!

    S | Je M’appelle Chanel

  • These still look good! And I completely agree, nothing better than a nice cream filled choux bun 😀

  • Wow they look so good! I’m so impressed with your vegan baking skills (and your baking skills in general). I’m rooting for Sophie I think, although I definitely don’t feel attached to her like I did to Liam. WHAT is Stacey (or Kate, for that matter) even DOING there?!?

    • Thank you so much! I felt exactly the same way about the show – I was rooting for Sophie to win out of the last three, but I wasn’t really attached to her at all! x