Who doesn’t love the delightful blend of crispy pastry, creamy filling, and rich chocolate frosting in a classic éclair? But what if I told you that you could enjoy this delicious treat without any animal products and even gluten? Yes, you heard it right! Today, I’m sharing an easy vegan eclair recipe with a gluten-free choux option that will have you indulging guilt-free. Without further ado, let’s hop into the world of vegan desserts and discover this irresistible vegan chocolate eclair recipe!

The Joy of Vegan Baking: My Personal Story

Growing up, my grandmother and I used to bake every weekend. She was a traditionalist, always sticking to the classic recipes. But as I adopted a plant-based lifestyle, I found myself missing our baking sessions. That’s when I decided to recreate those classic desserts in a vegan version. One of my proudest moments was perfecting a vegan eclair recipe that tasted just like the ones Grandma used to make. Now, I’m excited to share this recipe with you, along with tips and tricks to ensure you get the best results every time.

Ingredients for Vegan Chocolate Eclairs

Before we start, let’s gather our ingredients.

For the pâte à choux pastry:

• 1 cup water
• 1/2 cup vegan butter
• 1 cup purpose flour (or gluten-free flour blend)
• 1 tsp xanthan gum (for gluten-free option)
• 1/4 tsp salt
• 1/4 cup coconut milk or soy milk
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/2 cup vegan egg replacer (like Just Egg mixture)

For the filling:

• 1 1/2 cups plant milk (almond, soy milk, or coconut milk)
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• Pinch of turmeric (for color – optional)

For the topping:

• 1 cup dark chocolate chips
• 1/2 cup coconut cream
• 1 tbsp maple syrup

Equipment List

You’ll need a few basic tools:

• Large mixing bowl
• Medium saucepan
• Piping bag with a large round tip
• Parchment paper
• Wooden spoon
• Rubber spatula
• Pastry bag

Making the Choux Pastry

1. Combine water, vegan butter, and salt in a medium saucepan over medium heat. Bring to a boil.
2. Remove from heat and quickly stir in the flour (and xanthan gum for gluten-free éclairs) until a ball of dough forms.
3. Return to low heat, stirring constantly, until the dough pulls away from the sides and forms a smooth ball.
4. Transfer the dough to a large mixing bowl or the bowl of a stand mixer. Let it cool for a few minutes.
5. Add the vegan egg replacer and coconut milk, mixing until you achieve the final consistency of a smooth, sticky dough.

Piping and Baking

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Spoon the choux dough into a piping bag fitted with a large round tip. Pipe 4-inch strips onto the prepared baking sheet, spacing them about 2 inches apart.
3. Bake for 25-30 minutes or until the eclairs are golden brown. Avoid opening the oven door during baking time, as this can cause the pastries to deflate.
4. Once baked, remove from the oven and poke a small hole in each éclair to release steam. Allow cooling completely.

Preparing the Vegan Pastry Cream

1. In a small saucepan, combine the plant milk and sugar over medium heat.
2. In a small bowl, whisk together the cornstarch and a few tablespoons of plant milk to create a slurry.
3. Once the milk mixture is warm, whisk in the cornstarch slurry. Continue cooking, stirring constantly, until the mixture thickens to a pudding-like consistency.
4. Remove from heat and stir in the vanilla extract and turmeric. Transfer to a chilled bowl, cover with plastic wrap (to prevent a skin from forming), and let cool.

Filling the Eclairs

1. Once the eclairs are cool, use a skewer to poke a hole at both ends of each éclair.
2. Fill a pastry bag with the cooled vegan pastry cream. Insert the tip into one end of each éclair and fill until the cream starts to come out of the other end.
3. Repeat with all the eclairs, ensuring they’re evenly filled.

Making the Chocolate Glaze

1. In a small saucepan, heat the coconut cream and maple syrup over low heat until warm.
2. Remove from heat and add the chocolate chips. Stir until smooth and glossy.
3. Dip the tops of each filled éclair into the chocolate glaze, letting the excess drip off.
4. Place the eclairs on a wire rack or parchment paper to let the glaze set.
   

Printable Recipe Card

Tips for Perfect Vegan Eclairs

• Use a food processor to mix your dough if you find it challenging to get the right consistency by hand.
• For the best results, ensure all your ingredients are at room temperature before starting.
• If you’re making gluten-free eclairs, the dough may not rise as much, but they’ll still taste delicious!
• Experiment with different vegan egg replacers to find your favorite. Each gives a slightly different texture to the eggless choux pastry.
• Don’t rush the process; allowing the dough and filling to cool properly is crucial for the final product.

The Versatility of Vegan Eclairs

The beauty of this vegan eclair recipe is its versatility. You can fill the eclair cakes with various vegan pastry cream flavors, from chocolate to coffee.

You can also stuff the cream puffs with a vanilla custard filling and fruits such as finely diced canned peach or fresh strawberries (sliced or halved).

The topping can also be switched up – try a chocolate ganache, caramel drizzle, or even a dusting of powdered sugar. For a fun twist, make mini eclairs perfect for parties or a quick snack.

This classic choux pastry recipe forms the basis of many notable desserts of the french cuisine such as choux à la crème, chouquettes, profiteroles, gateau St Honore, Paris-Brest, pièce montée, pets de nonne (nun’s puffs), etc.

Storing Your Vegan Eclairs

Store your vegan eclairs in an airtight container in the refrigerator. They’re best enjoyed within a day or two, as the choux pastry can soften over time due to the high moisture content of the filling.

Final Thoughts

Baking can be an adventurous journey, especially when exploring vegan gastronomy. This vegan eclair recipe offers a fantastic introduction to vegan versions of French choux pastry, proving that you don’t need eggs or dairy to create delicious pastries. Whether you’re a seasoned baker or a beginner, this recipe is a must-try. And who knows, it might become a new favorite in your household!

Discover other vegan and/or gluten-free recipes below:

Vegan cookbook

Best Dairy-Free Vanilla Cupcakes (Gluten-Free Option)

Best Keto French Macarons Recipe | Vegan & Sugar-Free

Keto Vegan Chocolate Chip Cookies | Sugar & Gluten Free

Vegan Gluten Free Greek Food: 30 Mediterranean Recipes

Best Homemade Gluten Free Ciabatta Bread Recipe

Easy Dairy Free Bread Recipes (Gluten-Free Option)

Best Gluten Free Substitutes for Farro + 10 Recipes

30 Spooky Halloween Food Ideas: Vegan & Gluten-Free

FAQs

1. Can I make these vegan éclairs ahead of time?

Yes, you can make the choux pastry and the filling a day ahead. However, it’s best to fill and glaze them closer to serving to maintain the perfect texture.

2. What’s the best way to store leftover eclairs?

Store them in an airtight container in the refrigerator. They’re best consumed within a day or two to enjoy the fresh texture.

3. Can I use other plant-based milks in this recipe?

Yes, you can use almond milk, soy milk, or even coconut milk. Each will add its unique flavor to the eclairs.

4. What can I use instead of coconut cream for the filling and glaze?

You can use soy milk or almond milk with added vegan butter for a similar creamy texture.

5. How can I make these eclairs more festive for holidays?

Add food coloring to the filling or glaze, sprinkle with edible glitter, or use holiday-themed toppings like crushed candy canes for a festive touch.