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3 from 1 vote

Vegan chocolate éclairs

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Baking
Cuisine: French, Vegan
Servings: 10 éclairs

Ingredients

Choux

  • 100 g cornstarch
  • 200 ml soy milk
  • 250 ml water
  • 40 g sugar
  • 7,5 g vanilla sugar
  • 150 g flour All-purpose
  • 80 g vegan butter
  • 1 tbsp baking powder

Crème pâtissière (chocolate)

  • 250 ml soy milk
  • 30 g sugar
  • 80 g cornstarch
  • 20 g vegan butter
  • Handful of chocolate Roughly 50g

Instructions

Choux

  • Pre-heat the oven at 215ºC
  • In one bowl, mix the cornstarch, milk, sugar and baking powder. Set aside.
  • Bring the water to a boil, and add the vegan butter. When it's melted, put out of the fire, and add the flour. Mix well until you have a ball of dough that unattaches itself from the pan.
  • Add this dough to the cornstarch+milk+sugar+baking powder bowl and mix well until you have a homogenous dough.
  • Shape the eclairs according to your own preferences and put them in a lined baking tray.
  • Put the éclairs in the oven and cook them for 25 to 30 minutes, or until they start to golden a bit.

Crème pâtissière

  • In one bowl, mix the cornstarch, sugar and 1/3 of the milk.
  • Bring the remaining milk to a boil. When it is boiling, add half of the milk (the boiling one) to the bowl with the cornstarch, sugar & room-temperature milk. Mix really well. Then add the remaining half of the boiling milk. Mix really well again.
  • Add this mix to the pot and cook it at medium-heat while continuously stirring it. If you see it isn't thickening enough, add a tiny bit more cornstarch (but don't go crazy with it! Just be patient).
  • Add the chocolate bits to the pot and stir well. This is going to THICKEN the mix fast. So remove from the heat and stir.
  • Add the vegan butter and mix well.
  • If at this point, you feel the crème pât is too thick, add a bit more milk. Once it has the consistency you want, add it in a piping bag.

Assembling the éclairs

  • Take one éclair and make three holes under it. Insert the piping bag (the end of it), inside each hole and fill it with the creme pat. You will feel the eclair getting bigger on the other side. It's normal. Just try not to burst them (but if it happens, no worries, you'll add extra chocolate on top).
  • Do this for the remaining 9 éclairs.
  • Once the éclairs are done, melt some extra chocolate and dip the eclairs on top of it.
  • Rest the éclairs for 5-10 minutes to allow the chocolate on top to cool off, and voilà. You can enjoy them!