It’s the 15th which means another Baking Partners Challenge! This one was rough. Eclairs! You know, the tasty pastry that is full of eggs? Even after making an eggless recipe these are hard to make!
Cooking the dough was a challenge for me as I didn’t know when it was “done”. Totally guessed but it turned out alright. The choux recipe was adapted from a Yahoo Answer post and it was pretty easy to follow.
But I wanted a different kind of pastry cream. I heard you could refrigerate a can of full fat coconut milk so that the cream and liquids separate and you can use it as a whipping cream substitution. And it’s true. So easy and you can control the sweetness. I only had 7 mini eclairs so 1 can was enough. I also didn’t wait enough till it was fully whipped. I’m lazy. It’s all good.
And then the chocolate. That’s so easy! Since I used coconut milk as a whipped cream I added a bit of coconut oil to the dark chocolate to give it some shine and the right texture. All around this recipe is pretty advanced because of the choux but it can be done on a weekend afternoon.
Vegan Eclair Recipe
For the choux pastry
- 1 cup all purpose flour
- 2 tsp sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 Tbsp margarine
- 2 Tbsp EnerG egg replacer whipped stiff with 1/3 cup of warm water
- 1 cup non-dairy milk
For the vanilla cream
- 2 Tbsp powdered sugar
- 1 can full fat coconut milk in the fridge at least 24 hours
- 1/4 tsp vanilla extract
For the chocolate ganache
- 2 oz dark chocolate chopped
- 1/2 Tbsp coconut oil
The Choux Pastry
- Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Stir together flour, sugar, salt, baking powder.
- Bring milk and margarine to a boil - use a heavy bottom pan and keep stirring to ensure the milk doesn't stick to the bottom.
- Prepare the egg replacer on the side.
- Add the flour mixture to the boiling milk mix, set the heat to low.
- Keep stirring the flour until it folds into a ball and separates from the sides. It's best to use a thick steel spoon for this - the dough gets a little tough. Make sure you don't cook the flour for more than 3 - 5 minutes.
- Remove the vessel from heat, and stir in the egg replacer 1/3rd of the quantity at a time. The dough will nicely form a ball.
- Shape the dough into mini eclair sized pastry and place on the parchment paper.
- Bake in the oven for 20 minutes. Thereafter, lower the temperature to 350 degrees, turn the baking tray around and leave in the oven for another 10 - 15 minutes. Check to make sure the choux is golden brown and isn't burning. Turn off the oven, stick a wooden spoon in the oven door and let the pastry cool in there for about 30 minutes. After that, you can turn it out on to a cooling rack. Wait another 30 minutes before filling and glazing.
- Note: You need to work really fast through this recipe, which is a little challenging but do-able.
The Chocolate glaze
- Microwave the chopped chocolate and coconut oil until it starts to melt.
- Gently stir the chocolate with the cream to form a glossy sauce
The Cream Filling
- Place your mixing bowl in the freezer for 5-10 minutes.
- Be sure the can of coconut milk has been refrigerated at least 24 hours. Do not shake, you want the cream and water to separate.
- Carefully, take the white cream off the top of the can and discard the water (or save for smoothies).
- Whip the cream with the vanilla extract and sugar until stiff.
Assembling the Eclair
- Once the choux pastry has cooled down, slice the pastry with a serrated knife, but do not let the two parts separate.
- Using a piping bag, squeeze the cream filling between the two halves of the pastry.
- Pour the glaze (or spoon it if it's too thick), on to the pastry top.
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