Vegan Eclairs
Be sure to read all the notes for success above the recipe before beginning!
Ingredients
For the Pate a Choux
- 1 cup Plant Milk 237ml
- 2 Tbs Vegan Butter 28g
- 4 teaspoons Sugar
- pinch Salt pinch
- 1 Tbs Chick Pea Flour 6g
- 1 cup All Purpose Flour 125g
- 1 Tbs Egg Replacer
- 3 teaspoons Baking Powder
- ¼ teaspoon Xanthan Gum
- 1 teaspoon Methycellulose a.k.a Methocel 1g
- ¼ cup Aquafaba 60ml
- ¼ cup Water 60ml
- 1 teaspoon Apple Cider Vinegar 5ml
For the Diplomat Pastry Cream
- 1½ cups Plant Milk 360ml
- ½ cup Granulated Sugar 100g
- 4 Tbs Cornstarch 36g
- ½ teaspoon Agar powder
- 2 Tbs Vegan Butter 28g
- 2 teaspoons Vanilla Extract 10ml
Topping for Cream Puffs *optional
- 1 cup Vegan Whipped Cream
Instructions
- Prepare the custard in advance so it is cold & ready to pipe once the eclairs are done baking & fully cooled.
- Combine the sugar with the cornstarch & agar powder then add that to the plant milk in a large sauce pot
- Bring everything to a full rolling boil over medium to high heat whisking constantly to avoid scorching
- Once it comes to a full boil remove from the heat add the vegan butter & the vanilla extract, whisk smooth
- Transfer the hot custard to a heatproof vessel to cool. Refrigerate until ready to fill
- Preheat the oven to 425°F & make the Pate Choux Dough
- Combine the plant milk with the vegan butter, sugar & pinch of salt in a medium sauce pot~ bring to a boil
- In a 2 cup measuring glass combine the aquafaba, egg replacer, water & apple cider vinegar whisk smooth it will bubble up if using Bob's Red Mill Egg Replacer
- In a medium bowl combine the all purpose flour & chick pea flour, baking powder, methocel & xantham gum
- Once the plant milk mixture comes to a full boil, add the dry ingredients & stir with a wooden spoon. The mixture may bubble up slightly so be sure that you have a large enough pot to accommodate everything.
- Transfer the entire mixture to a mixing bowl with a paddle attachment (a hand beater will be fine here)
- On low speed add about ¼ cup at a time of the aquafaba/water mixture allowing the dough to absorb everything before the next addition
- Repeat until all the liquid is used & the dough looks like thick mashed potatoes.
- Transfer this choux paste to a pastry bag fitted with a round tube or I just use a coupler & no tip inserted and pipe 3" long logs (or rounds for cream puffs) onto a silicone mat
- Bake in a preheated 425°F convection oven setting for 15 minutes then turn down to 400°F convection setting 24 more minutes
- Turn the oven off and let them cool inside for 5 minutes
- Remove from the oven and cool completely
- Fill with pastry cream
- Dip the tops of the filled eclairs in melted chocolate & drizzle with white chocolate
- Add a rosette of whipped cream to the cream puffs *optional
Video
Notes
READ ALL NOTES ABOVE THE RECIPE SECTION BEFORE BEGINNING
I rarely use the convection setting in my oven, but when I am baking things that need an extra "oomph" I'll use that setting. Here I baked at 425°F convection setting for 12 min then turned down to 400°F convection setting 12 minutes, then 350°F convection setting for another 12 minutes.
If you are using CONVENTIONAL oven (no fan setting) keep it at 425°F for 24 minutes then turn down to 375°F for the last 12 minutes.
For both methods though: Cool in oven after shutting it off for another 10 minutes Storage: Eclairs must be kept refrigerated and can be stored for up to 1 week. Unfilled shells can be stored in the freezer in a ziploc bag for up to 2 months
For both methods though: Cool in oven after shutting it off for another 10 minutes Storage: Eclairs must be kept refrigerated and can be stored for up to 1 week. Unfilled shells can be stored in the freezer in a ziploc bag for up to 2 months
Tried this recipe?Let us know how it was!