I started with a choux paste recipe, and started to substitute things out. Mainly because the recipes sound very similar to choux paste. There is some evidence that the french pastry has its roots in German cooking. Choux paste is a cooked pastry dough that is either baked or fried. I had my doubts when I substituted the almond/rice milk in place of regular dough. But it came out fantastic! The results were a lighter, more delicate dough.
Documentation for Strauben von Mandeln