50g /1 3/4 oz/1/4 cup vegan butter, cubed
75g/2 @/2 oz/1/2 cup strong white gluten-free bread flour, sieved
2 vegan eggs, beaten
250ml/9 fl, oz/1 cup whipping vegan cream
2 tbsp icing (confectioner’s) sugar
1/2 tsp vanilla extract
100 ml/3 1/2 fl, oz/1/2 cup salted caramel sauce
1.Preheat the oven to 200°C (180°Fan) 400F/ has 6.
Line a baking tray with greaseproof paper and spray lightly with water.
2. Bring the butter and 150 mo of water to the boil. Immediately add the flour and best until it forms a smooth ball. Remove from the heat and incorporate the egg a little at a time to make a glossy paste.
3.Spoon the pastry into a piping bag fitted with a large plain nozzle and pipe 2.5 I’m (1 in) buns onto the baking tray.
4. Bake for 20 minutes until crisp, increasing the temperature to 220°C (200°C Fan)/425F/gas 7 halfway through. Transfer to a wire rack and slice open to allow the steam to escape. Leave to cool completely.
5.Whip the whipping cream with icing sugar and vanilla extract until it holds its shape. Spoon it in the choux buns, then drizzle each one with salted caramel sauce.