The St. Joseph’s Cream Puffs are a fried dessert, typical of the Roman tradition, prepared for St. Joseph’s Day on March 19th, like the Neapolitan zeppole. This version of St. Joseph’s Cream Puffs without milk is also suitable for those with allergies because it’s completely plant-based using soy milk for making the pastry cream and margarine. Naturally, those who tolerate lactose-free products can use them in the same amounts without making changes for the recipe to work. The procedure is the same as for choux pastry; bring water to a boil with salt and butter or margarine, then add flour and work until smooth and homogeneous, then add eggs, and the dough is ready to be fried.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking methods: Frying, Stove
- Cuisine: Italian
- Seasonality: Father's Day, St. Joseph's Day
Ingredients
- 6.35 oz vegetable margarine
- 7 oz water
- 7 oz soy milk
- 1.6 cups flour
- 1 pinch salt
- 8.8 oz eggs
- 8.8 oz soy milk (without added sugars)
- 6 egg yolks
- 3.5 oz sugar
- 1.69 oz cornstarch
- 1 vanilla bean
Tools
- 2 Pots
- 1 Stand mixer
- 1 Whisk
- 1 Pastry bag
Steps
Split the vanilla and extract the seeds.
Heat the soy milk with the vanilla bean.Mix the vanilla seeds with the eggs and sugar and whip with a whisk.
Add the cornstarch and mix well, removing any lumps.Pour the hot milk into the cream, mix with a whisk, bring to a simmer while continuously stirring.
Place the cream in a wide, shallow container.
Cover with cling film in contact.
Cool quickly and transfer to the fridge for a few hours.
It keeps in the fridge for up to 3 days.Bring the water, soy milk with the margarine, and salt to a boil.
Add the flour all at once and stir quickly.
Continue cooking until the dough pulls away from the sides of the pan.
Cool in the stand mixer for about 5 minutes, alternatively use an electric beater or a manual whisk.
Add the eggs, little by little.
If necessary, add or reduce eggs.
The dough should be soft and creamy.Use two spoons to form cream puffs and immerse them in hot oil.
Fry at 350°F until golden.Drain on absorbent paper.
Let them cool and fill with pastry cream using a pastry bag.
Dust with powdered sugar.
Tips
They keep in the fridge for 3-4 days
Instead of soy milk, almond or oat milk can be used in the same proportions.
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