Chocolate Vegan Eclair Recipe (with Gluten-free option)
Indulge in the deliciousness of chocolate vegan eclairs with this easy recipe! Perfect for plant-based eaters, these eclairs feature a light and airy vegan choux pastry filled with a rich, creamy chocolate filling. Topped with a glossy chocolate glaze, they are irresistible and satisfying. The recipe includes gluten-free options, making it accessible for everyone. Whether you're craving a sweet treat or looking to impress guests, these chocolate vegan eclairs are sure to delight. Enjoy the perfect blend of texture and flavor in every bite, all without any animal products!
Equipment
- 1 Large mixing bowl
- 1 Medium saucepan
- 1 Piping bag with a large round tip
- 1 Parchment paper
- 1 Wooden spoon
- 1 Rubber spatula
- 1 Pastry bag
Ingredients
- 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
- 1 pinch Pinch of turmeric (for color) Optional
For the topping:
- 1 cup dark chocolate chips
- 1/2 cup coconut cream
- 1 tbsp maple syrup
Instructions
Making the Choux Pastry
- Combine water, vegan butter, and salt in a medium saucepan over medium heat. Bring to a boil.
- Remove from heat and quickly stir in the flour (and xanthan gum for gluten-free éclairs) until a ball of dough forms.
- Return to low heat, stirring constantly, until the dough pulls away from the sides and forms a smooth ball.
- Transfer the dough to a large mixing bowl or the bowl of a stand mixer. Let it cool for a few minutes.
- Add the vegan egg replacer and coconut milk, mixing until you achieve the final consistency of a smooth, sticky dough.
Piping and Baking
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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
- In a small saucepan, combine the plant milk and sugar over medium heat.
- In a small bowl, whisk together the cornstarch and a few tablespoons of plant milk to create a slurry.
- Once the milk mixture is warm, whisk in the cornstarch slurry. Continue cooking, stirring constantly, until the mixture thickens to a pudding-like consistency.
- 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
- Once the eclairs are cool, use a skewer to poke a hole at both ends of each éclair.
- 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.
- Repeat with all the eclairs, ensuring they’re evenly filled.
Making the Chocolate Glaze
- In a small saucepan, heat the coconut cream and maple syrup over low heat until warm.
- Remove from heat and add the chocolate chips. Stir until smooth and glossy.
- Dip the tops of each filled éclair into the chocolate glaze, letting the excess drip off.
- Place the eclairs on a wire rack or parchment paper to let the glaze set.
Nutrition
Calories: 250kcal
Tried this recipe?Let us know how it was!