I've made cream puffs a thousand times (it's my husband's favorite) but I can't imagine it without the eggs. The whole dish depends on them to function. Of course, you don't have to fill them with eggy cream, but I just don't see how the shells would work. If you try it and it works-let me know. As I stated in another thread, I'm looking for tea pary food for my daughter's b-day andI think a chocolate & tofu filled mini cream puff would go over well.
What about using tofu? I use that in a lot of my baking recipes that I need moisture, as well as quiche type stuff, but maybe a mix of tofu in with the egg replacer with help give you some steam? I've only made cream puffs a couple of times a really long time ago and i was eating eggs then, so really I have no clue, but it may be worth a try!
If I remember correctly, Chef Deb had once suggested to someone that they could make vegan donuts without the hole in the middle, fill them with dairy-free cream, and ice them with chocolate. She said that the result would be very much like cream puffs.
it didn't work. They puffed nicely, but stayed far too moist in the center, and colapsed after awhile. If I left them in too much longer, they would have become too crispy. I'll try again later, but on a different temp.
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