How To Make A Vegan Paris Brest: A Dairy-Free Twist On A French Favorite

Ingredients

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Make Choux Pastry

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Preheat oven to 190°C. Bring water to boil and add dairy free butter. Stir in flour to make dough then add flax seed egg.

Shape and Bake Pastry

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Fill dough into piping bag and pipe on parchment paper in ring shape. Bake for 30 minutes until golden.

Prepare Vegan Praline Filling

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Whip chilled coconut cream until peaks form. Fold in hazelnut praline paste and powdered sugar.

Assemble Paris-Brest

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Slice cooled pastry in half and pipe praline filling to bottom pastry. Place the upper half and garnish with powdered sugar and nuts.