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Vegan Munchmallow Cream Puffs

Vegan Chocolate Covered Cream Puffs
5 from 1 vote
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Prep Time 3 minutes
Cook Time 35 minutes
Course Dessert

Equipment

  • Mixer
  • Piping bag with nozzle

Ingredients
  

For 15-16 cookies:

  • 60 ml of cold aquafaba;
  • 110 gr of granulated regular sugar;
  • tiny bit, on top of a sharp knife Cream of Tartar, or lemon acid powder;
  • vegan store-bought biscuits such as Mariekiks.

For the chocolate glaze:

  • 3 tsp. of sunflower;
  • 110 gr of dark chocolate 50 % of cocoa.

Instructions
 

  • In a stand mixer start whipping cold aquafaba. Add Cream of Tartar or lemon acid, 1/3 of the amount of sugar and mix it on the highest speed. It is going to take probably a good 10 -13 min. or maybe a bit longer. Keep adding sugar gradually while mixing until the whole amount of sugar is used. You'll know aquafaba is well mixed once it stands firm in a bowl and has a slightly glossy shine.
  • Place biscuits on parchment paper on a large plate or pan, while aquafaba is getting mixed.
  • Once the aquafaba is mixed put it in a piping bag with nozzles (round shaped). Squiz the mixture onto biscuits first starting slowly and gently while it's spreading on the bottom of biscuits. Squiz less and less as the cream puff rises. Repeat with the rest of the ingredients. You should get 15-16 pieces of Munchmallow cream puffs. Put them into a freezer overnight (10 hours).
  • Combine chocolate with oil and melt in a microwave in 30 sec intervals, meanwhile stirring well while it's out of the microwave. It should be thick, creamy and glossy once it's totally melted, don't overheat it. Cover cream puffs with prepared chocolate glaze by using a spoon and set them in the refrigerator for 10-15 min. Keep them in the refrigerator. Serve cold.