Vegan Éclairs

These Vegan Éclairs are a delightful twist on the classic French pastry, featuring a light choux pastry filled with a rich chocolate cream. Perfect for a special dessert, they combine elegance with a plant-based approach.

Ingredients

• All-purpose flour - 60 grams
• Water - 120 milliliters
• Coconut oil - 30 grams
• Ground flaxseed - 1 tablespoon
• Almond milk - 100 milliliters
• Vanilla extract - 1 teaspoon
• Cornstarch - 1 tablespoon
• Cocoa powder - 2 tablespoons
• Powdered sugar - 50 grams
• Dark chocolate (dairy-free) - 50 grams
• Aquafaba (chickpea brine) - 3 tablespoons

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a saucepan, combine water and coconut oil; bring to a boil.
3. Once boiling, remove from heat and stir in the flour until a dough forms.
4. Allow the mixture to cool for 5 minutes, then add the ground flaxseed mixed with 3 tablespoons of water, and mix until smooth.
5. Transfer the dough to a piping bag and pipe 10cm lines onto the prepared baking sheet, spacing them apart.
6. Bake for 20-25 minutes until puffed and golden, then remove from the oven and let cool completely.
7. In a bowl, whisk together almond milk, cornstarch, and cocoa powder until smooth.
8. Cook the mixture over medium heat until it thickens, stirring constantly, then remove from heat and add vanilla extract and powdered sugar.
9. Let the chocolate cream cool, then fold in the aquafaba until combined and fluffy.
10. Once the éclairs are cool, cut them open and fill them with the chocolate cream.
11. Melt the dark chocolate and drizzle over the filled éclairs before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 20 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from flaxseed and aquafaba.
• Lower in cholesterol compared to traditional éclairs.

Tags