Egg-free choux buns


It’s been a very, very long journey for me to find any recipe that even approximates choux. Countless failed attempts, so much disappointment. I’ve tried egg-replacers but ended up with stodgy lumps. I’ve tried going totally off-piste with experimental combinations with disastrous slimy results. I was going to give up, maybe egg-free choux was simply out of my reach.

But then again there are so many fabulous creations that require choux, hence I have plugged away. I had visions of towers of profileroles and croquembouche, chocolate eclairs, St Honoré – this was the kind of patisserie that I trained in and really need to make friendly and accessible! The search continued…

Then I came across this recipe from a wonderful French blog called

And their idea is great – cook puff pastry in such a way that you force it to become a choux-type airy bun. Absolute genius! I know it isn’t quite the same as choux, the layers and they’re pretty crispy when they come out of the oven but in my opinion they’re a pretty good approximation. Once they’ve been filled and topped, the crunch turns soft, more like proper choux. Prepare yourselves for a run of friendly patisserie on the site. Watch this space!

Please note: This is not my recipe, all credit goes to Sauro Martella at Also, a warning: do not alter the method, temperatures or cooking times or the recipe will not work!

Egg-free Choux (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


To make 12 large buns

  • 1 sheet ready rolled puff pastry

– Preheat the oven to 240-250 degrees centigrade (yes, really that hot)
– Line a muffin tray with paper cases
– Using a glass with a thickish rim (not a cookie cutter) cut out circles of pastry. You need the glass to in effect quash and fuse together the edges of the dough, making a seal so the middle can puff up to an airy little container. If you were to use a cookie cutter this would not happen as the layers would be sliced right through.

Place the circles on the top of the paper cases – gently push down in the middle a little but they must be mainly resting on the top

Place in the oven for 5 minutes until the circles have completely puffed up (keep a close eye on them as this is the crucial part)
Once they’ve puffed up, reduce the temperature to 150 degrees centigrade and cook for a further 8-10 minutes until golden brown
Remove from the tray and liners and cool on a wire rack.


7 thoughts on “Egg-free choux buns

  1. Thanks for this, I’ve made these several times now. As there is no way (as yet) of making vegan choux pastry this is the next best thing – as I love chocolate eclairs ! Thanks

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