Vegan Saint-Honoré Cake with Coconut Cream

Open the chilled coconut cream tins and scoop out the solidified cream into a large bowl, discarding the liquid or reserving for another use. Sift in the icing sugar, add the vanilla bean paste and melted coconut oil. Set aside in the refrigerator for at least 4 hours, or until very firmly chilled.

Make the coconut pastry cream: whisk together the coconut milk, caster sugar, cornflour, vanilla bean paste, and salt in a medium saucepan over medium heat, stirring constantly, until the mixture thickens and large bubbles begin to blop at the surface, about 8–10 minutes.

Remove the pastry cream from the heat, stir in the coconut oil until fully incorporated, then press cling film directly onto the surface and refrigerate until completely cold and set, at least 2 hours.

Preheat the oven to 200°C (fan 180°C or 400°F). Line two large baking sheets with parchment. Unroll the puff pastry sheet and cut a 22 cm circle using a plate as a guide. Place on one prepared baking sheet, prick all over with a fork, and brush lightly with aquafaba.

Bake the puff pastry base for 20–22 minutes until deep golden and fully crisp, then remove from the oven and allow to cool completely on a wire rack.

Make the choux: bring the water, oil, sugar, and salt to a full rolling boil in a medium saucepan over high heat, then remove from the heat immediately.

Add the sifted flour all at once to the hot liquid and beat vigorously with a wooden spoon until the dough pulls away cleanly from the sides of the pan and forms a smooth ball.

Transfer the choux dough to a stand mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes to cool the dough until it no longer steams.

In a separate bowl, whisk the aquafaba and cream of tartar with a hand mixer on high speed until it holds stiff, glossy peaks, about 5–7 minutes. With the mixer running on low, add the whipped aquafaba to the choux paste in three additions, beating after each until fully incorporated and the dough falls from the paddle in a slow, thick ribbon.

Transfer the choux batter to a piping bag fitted with a 1 cm plain nozzle. On the second prepared baking sheet, pipe 12–14 small rounds about 3 cm in diameter, spacing them 4 cm apart. Pipe a ring of choux around the perimeter of a 22 cm circle drawn on parchment, freestanding at the same diameter as the pastry base.

Bake the choux puffs and ring at 200°C (fan 180°C) for 25 minutes until deeply golden and hollow-sounding when tapped, then prop the oven door open with a wooden spoon and leave them inside for a further 10 minutes to dry out.

Remove the choux from the oven and pierce the base of each puff with a skewer to allow steam to escape. Cool completely on a wire rack.

Whip the chilled coconut cream mixture with a hand mixer on high speed until thick and billowy with firm peaks, about 4–5 minutes. Transfer to a piping bag fitted with a Saint-Honoré tip or a large star nozzle and refrigerate until needed.

Transfer the chilled pastry cream to a piping bag fitted with a 5 mm plain nozzle and pipe the cream into the base of each choux puff through the steam-release hole until generously filled.

Make the caramel: combine the caster sugar, water, and lemon juice in a small heavy-bottomed saucepan over medium-high heat without stirring. Cook until the syrup turns a deep amber colour, about 10–12 minutes, swirling the pan gently only if needed.

Working quickly and carefully, dip the top of each filled choux puff into the hot caramel and set caramel-side up on a parchment-lined tray to harden.

Dip the base of each caramel-topped puff back into the caramel and press them at even intervals around the top edge of the puff pastry base to form the classic crown, holding each in place for 10 seconds until set.

Spread any remaining pastry cream in an even layer across the centre of the puff pastry base inside the choux crown.

Pipe the whipped coconut cream in tall, dramatic swoops and rosettes across the centre of the tart, building height to sit just below the top of the choux crown. Drizzle any remaining liquid caramel in fine threads over the finished gâteau using a fork. Serve immediately, or refrigerate for up to 2 hours before serving.