Pate Choux with Creamy Macadamia Icing
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Gluten-Free
Course:
Dessert
Cuisine:
American
Keyword:
creamy
Servings: 20 puffs
Calories: 321 kcal
Ingredients
Pate Choux
- 1 cup purified water
- 1 cup Earth Balance Vegan Butter Sticks
- 1/6 tsp. sea salt
- 1 1/3 cup gluten-free flour
- 1/4 tsp. ground cinnamon
- 5 eggs
Creamy Macadamia Icing
- 2 cups agave nectar
- 12 oz. raw cashew butter
- 1 tsp. vanilla extract
- 1 cup cocoa powder
- 1 tsp. rice milk
- 1/2 cup macadamia nuts
Instructions
-
Preheat oven to 400 degrees F.
-
In a medium sized saucepan, combine water, Earth Balance Butter and sea salt over medium heat. Bring to a soft boil; reduce to a simmer. Add gluten-free flour and cinnamon; mix until combined. Cook for 2 minutes, continue to stir.
-
Transfer dough into a mixing bowl. Beat with an electric mixer on low speed for 1 minute. Slowly add five eggs, one at a time until well combined. Continue to beat for 3-4 minutes.
-
Using a tablespoon, portion out golf-ball sized rounds onto a baking sheet.
-
Bake for 25-30 minutes or until golden brown.
-
Lower oven to 200 degrees F; continue to bake for another 5 minutes.
-
Remove from oven. Set aside to cool while you make the icing.
-
Combine all icing ingredients in a food processor; pulse until smooth. Transfer mixture to serving dish. Serve with fresh strawberries. Enjoy!
Nutrition Facts
Pate Choux with Creamy Macadamia Icing
Amount Per Serving
Calories 321
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 41mg14%
Sodium 106mg5%
Potassium 188mg5%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 16g18%
Protein 6g12%
Vitamin A 59IU1%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.