Charcuterie Board with Espresso Cream Puffs
A playful vegan charcuterie board featuring espresso-infused cream puffs, fruit, and crunchy snacks designed to impress and caffeinate simultaneously.
Ingredients
- For the choux pastry:
- ½ cup water
- ¼ cup vegan butter
- ½ cup all-purpose flour
- Pinch of salt
- 1 tbsp cornstarch
- ¼ tsp baking powder
- ½ cup unsweetened almond milk
- 2 tbsp maple syrup
- For espresso cream filling:
- ¾ cup coconut cream chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder
- For the board:
- ¼ cup dark chocolate chips
- Fresh raspberries ½ cup
- Almond brittle ¼ cup
- Vegan biscotti 4 pieces
Instructions
- Step 1: In a saucepan, bring water and vegan butter to a boil. Stir in flour, salt, and cornstarch until a dough forms.
- Step 2: Add baking powder and almond milk, then beat until smooth. Let it cool slightly.
- Step 3: Scoop dough into a piping bag and pipe 2-inch rounds on a baking sheet. Bake at 375°F for 25 minutes.
- Step 4: For filling, whisk chilled coconut cream, powdered sugar, vanilla, and espresso powder until fluffy.
- Step 5: Slice puffs and fill with espresso cream. Try not to eat them all mid-assembly.
- Step 6: Arrange puffs, fruit, chocolate, and brittle on your board like a caffeinated Picasso. Serve cold or room temp.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Calcium: 5%
- Magnesium: 4%
- Potassium: 3%
- Vitamin A: 4%
Additional Notes/Tips to Enhance Flavor
- Add a dusting of cocoa powder on top for a mocha moment.
- Chill cream puffs for an hour before serving for a firmer bite.
- Add chopped dark chocolate into the cream for an extra buzz.
- Don’t skip the almond brittle—contrast is the spice of snack life.
- Serve with espresso shots if you’re going full drama queen.