What’s better than a light and fluffy cream puff? Biscoff cream puffs! These light, flakey and most of all EXTREMELY DELICIOUS vegan biscoff cream puffs are made with a ready to roll puff pastry, then filled with a dreamy and creamy whipped biscoff cream filling along with melted biscoff spread, biscoff biscuits and finished off with a dusting with icing sugar for a simple finish. They’re not too sweet and are extremely addictive. One won’t be enough, trust me! They are perfect for any occasion, or for that of a biscoff addict like me – haha!
Vegan Biscoff Cream Puffs
There’s two things I love in my kitchen, Biscoff spread and puff pastry! The soft caramel biscuit spread is what dreams are made of, and my fridge is always stocked up with packs of jus-rol puff pastry incase of a baking emergency (or craving).
These pastry puffs are easy to make with minimal ‘easy to find’ ingredients, take minutes to bake and minutes to put together. They’re an all round win win. I mean, with something as delicious as this, who has time to wait… just dig in!
Watch my latest Instagram Reel video for the tutorial and decorative details for making the best vegan biscoff cream puffs! Also, do to receive new recipe updates and exclusive content right to your inbox? Make sure to subscribe to my free mailing list. if you don’t, you’ll miss out on drool worthy content!
Ingredients for Biscoff cream puffs:
Biscoff Spread: The most delicious spread in existence. I like to call it ‘liquid gold’ as it’s golden in colour and takes oh-so good!
Biscoff biscuits: My all time favourite biscuit. Sprinkle these over the buttercream filling before tipping with the second pastry puff. Crush the biscoff biscuit with a rolling pin in a zip lock bag or chop them up with a knife on a chopping board so they’re easily to sprinkle.
Dairy-free butter: My favourite vegan friendly butters are Naturli Vegan Block and Flora Plant Based Alternative Butter. Both can be found in most large uk supermarkets and online, but use which ever dairy-free block butter works for you.
Icing sugar: To make the filling delicious and sweet, icing sugar is added. It helps create
Aquafaba (chickpea brine): Adding a splash of aquafaba into the buttercream makes it super smooth, airy light. It helps create a swiss meringue buttercream.
Vegan friendly puff pastry: The star of the show. Grab yourself a roll or two of the jus-roll puff pastry.
Tips for making biscoff cream puffs:
Chill before assembling:
Make sure the pastry is cold before adding the buttercream filling. If you pipe the cream into the pastry while it’s still work, you risk melting the cream which will result in a very unpleasant looking cream puff. Make sure everything is cool before assembling.
If you don’t have a round cookie cutter to hand, don’t stress. Simply use a round glass to cut out the shapes, or use a sharp knife. Both ways work brilliantly. If you do want to use a cookie cutter, I have linked the exact one I use here.
To get a high swirl of cream, use a large piping nozzle. I have linked the one I use here.
Store in the fridge:
To keep the cream puffs fresh, make sure to store them in a sealed container in the fridge. As these cream puffs contain buttercream, they’re best enjoyed and eaten day of making.
Puff pastry doesn’t take long to bake. It should only take 8-10 minutes until it’s golden in colour. To help with the golden colour, brush the pastry with dairy-free milk and sprinkle over some caster sugar before baking.
Enjoying this recipe? Check out my other biscoff bakes:
The BEST No-Bake Biscoff Cheesecake
No-Bake Vegan Biscoff Tiramisu
Vegan Mini Biscoff Cheesecakes
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking!Print
Vegan Biscoff Cream Puffs
- Total Time: 30 minutes
- Yield: 10–12 1x
- Diet: Vegan
Vegan biscoff cream puffs, a puff pastry shell filled with biscoff cream and biscoff spread. The ultimate enjoyment.
Ingredients for the biscoff cream
- 100g of dairy-free block butter
- 200g of icing sugar
- 30ml of aquafaba (chickpea brine)
- 50g of biscoff spread
- 2 sheets of vegan puff pastry ( I use Jus-Rol which is vegan + gluten-free)
- 1 jar of biscoff spread
- 10 biscoff biscuits
- Dairy-free Milk (for glazing)
- Caster sugar (for sprinkling)
- Preheat oven to 180°C fan, and line 2 baking trays with greaseproof paper.
- Unroll the sheets of puff pastry, use a 3-4 inch round cookie cutter and cut out circles of pastry. Place onto a lined baking tray. Spread them out as the pastry will puff up.
- Brush each pastry circle with dairy-free milk and sprinkle over some caster sugar. This is optional but helps the pastry turn a gorgeous golden brown.
- Place into the middle of the oven and bake for 8-10 minutes until golden in colour. Once ready, remove the tray from the oven. Allow the pastries to cool on the tray before transferring them onto a cooling track to cool fully before filling.
- Place the dairy-free butter into a large mixing bowl and whip on high speed until creamy. I use a stand mixer with balloon whisk attachment
- Add in the icing sugar, aquafaba and biscoff spread. whip on high speed for 5-8 minutes until thick, creamy and airy. Transfer the cream into a piping bag fitted with a large star-tip nozzle.
- Slice the pastries in half horizontally so you’ll have a base and top the the pastry puffs.
- Spread some biscoff spread over one half of the pastries.
- Pipe a large swirl of the biscoff buttercream on-top of the biscoff spread. Sprinkle over some crushed biscoff biscuits, and pipe on some more biscoff spread down the middle of the cream.
- Place the other half of the pastry circle on top creating a sandwich.
- Dust the pastries with a generous dusting of icing sugar.
- Serve and enjoy.
To store: To store: Best enjoyed day of making. Store in the fridge before serving.
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Category: Pastry
- Method: Baking
Keywords: biscoff, biscoff spread, puff pastry, vegan biscoff cream puffs
Thank you for the recipe Holly!
I was thinking of using a pistachio creme to replace the biscoff. However, this is runnier than a spread – do you think this will impact the stability of the cream? If so, will slightly more icing sugar/or butter counteract this?