Vegan Hibiscus Rose Custard Puffs

Name: Vegan Hibiscus Rose Custard Puffs
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: ½ cup (120 ml) water; 4 tablespoons (60 g) vegan butter, cut into small cubes; ¼ teaspoon (1½ g) kosher salt; ½ cup (65 g) all-purpose flour; 2 tablespoons (15 g) cornstarch; ⅓ cup (12 g) dried hibiscus flowers, loosely packed; 1 can (13.5 oz) (400 ml) unsweetened coconut milk (canned, full-fat), shaken to combine; ½ cup (120 ml) coconut cream (canned, full-fat); ¼ cup (50 g) caster sugar; 2 tablespoons (15 g) cornstarch; 1 teaspoon (5 ml) rose water; ½ teaspoon (2½ ml) vanilla extract; ⅓ cup (80 ml) aquafaba (liquid from 1 can chickpeas), from unsalted canned chickpeas, room temperature; 3 tablespoons (37 g) caster sugar; ½ teaspoon (2½ ml) rose water; 2 tablespoons (3 g) dried hibiscus flowers, crushed lightly into petals (optional); 2 tablespoons (15 g) shelled pistachios, finely chopped (optional)

From the MyKitchenBank Kitchen

Delicate choux pastry puffs filled with a silky vegan hibiscus-infused custard and topped with a light rose-scented aquafaba meringue. The bright tartness of hibiscus and floral notes of rose water create an elegant, Mediterranean-inspired dessert that is entirely plant-based.

Prep: 40 min
Cook: 45 min
Wait: 1 hr 30 min
Total: 2 hr 55 min
Makes: 12 puffs

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Ingredients

12 servings

For the choux pastry
½ cup (120 ml) water
4 tablespoons (60 g) vegan butter, cut into small cubes
¼ teaspoon (1.5 g) kosher salt
½ cup (65 g) all-purpose flour
2 tablespoons (15 g) cornstarch
For the hibiscus custard
⅓ cup (12 g) dried hibiscus flowers, loosely packed
1 can (13.5 oz) (400 ml) unsweetened coconut milk (canned, full-fat), shaken to combine
½ cup (120 ml) coconut cream (canned, full-fat)
¼ cup (50 g) caster sugar
2 tablespoons (15 g) cornstarch
1 teaspoon (5 ml) rose water
½ teaspoon (2.5 ml) vanilla extract
For the rose aquafaba meringue
⅓ cup (80 ml) aquafaba (liquid from 1 can chickpeas), from unsalted canned chickpeas, room temperature
3 tablespoons (37 g) caster sugar
½ teaspoon (2.5 ml) rose water
For garnish
2 tablespoons (3 g) dried hibiscus flowers, crushed lightly into petals (optional)
2 tablespoons (15 g) shelled pistachios, finely chopped (optional)

Equipment (11)

Two baking sheets (18×13 inches / 46×33 cm)
Parchment paper
Medium saucepan
Small whisk
Electric mixer with whip attachment
Piping bag with ½-inch (1.3 cm) round tip
Serrated knife or paring knife
Small saucepan for custard
Fine-mesh strainer
Metal bowl (chilled)
Rubber spatula

Steps

Before you start

Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper
Chill a metal bowl and beaters for whipping aquafaba
Brew the hibiscus tea 20 minutes ahead and let it cool to room temperature
Have all ingredients measured and ready before starting the choux dough

1
Brew hibiscus tea
- In a small saucepan, bring 1 cup (240 ml) of water to a boil.
- Pour over the 12 g dried hibiscus flowers in a bowl and let steep for 15–20 minutes until the liquid is deep ruby red and fragrant.
- Strain through a fine-mesh strainer, discarding the flowers.
- You should have about ¾ cup (180 ml) of cooled hibiscus tea.
- Set aside to cool completely to room temperature before using.
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Ready when: Liquid is deep ruby red and fragrant
Tip: Steep only 15–20 minutes; longer steeping makes the tea bitter. Measure after straining to ensure you have enough liquid for the custard.
2
Make choux pastry doughOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- In a medium saucepan, combine ½ cup (120 ml) water, 4 tablespoons (60 g) vegan butter cubed, and ¼ teaspoon (1.5 g) kosher salt.
- Heat over medium-high heat, stirring occasionally, until the butter is fully melted and the mixture comes to a rolling boil.
- Remove from heat and add ½ cup (65 g) all-purpose flour and 2 tablespoons (15 g) cornstarch mixed together.
- Stir vigorously with a wooden spoon for 1–2 minutes until the dough forms a ball that pulls away from the sides of the pan.
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Ready when: Dough forms a cohesive ball and pulls away from pan sides
Tip: Use a wooden spoon and stir vigorously to cook off excess moisture; this helps the puffs rise properly. The dough should feel slightly warm but not hot when done.
3
Pipe choux onto baking sheets
- Let the dough cool for 2–3 minutes (it can still be warm).
- Transfer to a piping bag fitted with a ½-inch (1.3 cm) round tip.
- Pipe 12 mounds (each about 1½ inches / 4 cm in diameter) onto two parchment-lined baking sheets, spacing them 2 inches (5 cm) apart.
- Dip your finger in water and gently smooth any peaks on top of each mound.
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Ready when: 12 even-sized mounds, peaks smoothed
Tip: If the dough is too warm, it will be difficult to pipe; let it cool slightly but not so long that it becomes stiff. Even-sized puffs will bake uniformly.
4
Bake choux puffsOven 400°F / 205°C
- Bake the puffs at 400°F (200°C) for 25–30 minutes until they are golden brown and sound hollow when tapped on the bottom.
- Do not open the oven door during baking, as temperature fluctuations can cause them to collapse.
- The puffs should be crispy outside and have a dry interior.
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Ready when: Golden brown, sound hollow when tapped, crispy to the touch
Tip: Resist the urge to open the oven; a sudden drop in temperature can deflate the puffs. If they look pale at 25 minutes, let them go the full 30.
5
Cool baked puffs
- Transfer the baked puffs to a wire rack to cool completely, about 20 minutes.
- They will firm up as they cool.
- Once cool, use a paring knife or serrated knife to cut a small lid from the top of each puff (about ¾ inch / 2 cm diameter).
- Gently hollow out any damp interior crumb with a small spoon.
- Return puffs to the rack.
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Ready when: Puffs are completely cool and the interior is dry; lids cut cleanly
Tip: Hollowing out damp interior prevents the puffs from becoming soggy when filled. Save the small lids to place back on top before serving.
6
Make hibiscus custard fillingOven 160°F / 70°C
- In a small saucepan, whisk together ¼ cup (50 g) caster sugar and 2 tablespoons (15 g) cornstarch.
- Gradually whisk in the cooled ¾ cup (180 ml) hibiscus tea until smooth, then add 1 can (400 ml) unsweetened coconut milk (shaken) and ½ cup (120 ml) coconut cream.
- Place the saucepan over medium heat and whisk constantly.
- The mixture will begin to thicken after 3–4 minutes.
- Once it reaches a gentle boil and coats the back of a spoon (about 160°F / 71°C), remove from heat.
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Ready when: Custard coats the back of a spoon; reaches 160°F (71°C) and boils gently
Tip: Whisk constantly to prevent lumps and scorching on the bottom. If lumps form, strain through a fine-mesh sieve. The custard will continue to thicken slightly as it cools.
7
Flavor and chill custard
- Stir 1 teaspoon (5 ml) rose water and ½ teaspoon (2.5 ml) vanilla extract into the hot custard.
- Pour into a shallow bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 45 minutes until completely chilled and set to a pudding-like consistency.
- The custard can be made up to 1 day ahead.
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Ready when: Custard is cold and creamy, no longer pourable
Tip: Press plastic wrap directly on the surface to prevent oxidation and skin formation, which can give a grainy texture.
8
Whip aquafaba meringue
- Pour ⅓ cup (80 ml) aquafaba (at room temperature) into a chilled metal bowl.
- Using an electric mixer with the whip attachment, beat on medium-high speed for 3–4 minutes until soft peaks form.
- Gradually add 3 tablespoons (37 g) caster sugar while continuing to beat for another 2–3 minutes until stiff, glossy peaks form.
- Gently fold in ½ teaspoon (2.5 ml) rose water by hand with a rubber spatula until just combined.
- Do not overmix or the meringue will break down.
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Ready when: Stiff, glossy peaks that hold shape; meringue is light and fluffy
Tip: Aquafaba whips best when the bowl and beaters are very cold and the aquafaba is at room temperature. Use only the clear liquid, not the white starch from the bottom. Do not make the meringue until ready to assemble, as it will deflate over time.
9
Fill and assemble puffs
- Using a small spoon or piping bag, fill each hollowed choux puff with 1–2 tablespoons (15–30 ml) of the chilled hibiscus custard.
- Top each puff with a generous spoonful of the rose aquafaba meringue, mounding it slightly.
- If desired, sprinkle with crushed dried hibiscus petals and finely chopped pistachios.
- Place the reserved pastry lid on top, leaning it slightly against the meringue.
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Ready when: Puffs are filled, topped with meringue, and garnished
Tip: Assemble the puffs just before serving to keep the pastry crispy and the meringue from weeping. If assembled more than 15 minutes ahead, the pastry will absorb moisture and soften.
10
Serve immediately
- Arrange the assembled puffs on a serving platter.
- These are best enjoyed within 30 minutes of assembly, while the pastry remains crispy and the meringue is still fluffy.
- Serve at room temperature.
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Tip: These are a delicate, elegant dessert best served soon after assembly. If guests are arriving late, you can prepare the puffs, custard, and meringue separately and assemble just before serving.

Good to know

Tips

Aquafaba whips best when cold and at room temperature simultaneously: chill the bowl and beaters, but ensure the aquafaba liquid is room temperature (not cold from the fridge). This gives the best structure and stability.
The key to crispy choux puffs is not opening the oven door during the first 25 minutes of baking. Any sudden temperature drop causes the steam inside to collapse, deflating the puffs.
Hibiscus flowers can vary in sourcing; look for food-grade dried hibiscus from specialty spice shops or online retailers. Avoid ornamental hibiscus, which may be treated with pesticides.
If the choux dough seems too soft or greasy after mixing, you can briefly chill it (5–10 minutes) before piping, which will make it easier to handle and produce even puffs.

Make ahead

Choux puffs can be baked 1 day ahead, cooled completely, and stored in an airtight container at room temperature. Refresh them in a 350°F (175°C) oven for 3–5 minutes to re-crisp before filling. The hibiscus custard can be made and refrigerated up to 1 day ahead. The aquafaba meringue must be made no more than 30 minutes before serving.

Storage & reheating

Assembled puffs are best served immediately. Unfilled puffs keep in an airtight container at room temperature for up to 8 hours, or frozen for up to 3 weeks (refresh at 350°F / 175°C for 3–5 minutes before filling). Custard keeps refrigerated for up to 3 days in a covered container. Do not freeze the assembled puffs or the meringue will break down.

Substitutions

coconut cream (canned, full-fat) → cashew cream (made by blending 1 cup soaked raw cashews with ½ cup water and straining). Cashew cream provides a richer, more neutral flavor and creates a smoother custard texture without the coconut taste.
rose water → orange blossom water (use the same amount) or omit entirely for a pure hibiscus flavor. Orange blossom water adds a different floral note; if omitted, increase vanilla extract to 1 teaspoon for more depth.
aquafaba (liquid from 1 can chickpeas) → vegan aquafaba whipped cream (3–4 tablespoons aquafaba mixed with 3 tablespoons coconut cream, whipped and sweetened with 1 tablespoon powdered sugar). This creates a lighter, more stable topping, though it won't have the airy meringue texture. Omit the rose water if using this option and add it to the coconut mixture instead.
vegan butter → coconut oil (use the same amount, melted). Coconut oil produces a slightly crisper, more delicate puff, though the dough may be slightly stickier to handle.