vegan eclairs

These delicious pastry-cream-filled eclairs covered with chocolate ganache will satisfy your sweet tooth any time!

Vegan Eclairs

water

soy milk

tsp vanilla extract ((optional))

sugar

butter

all-purpose flour

Just Egg

tbsp unsweetened soy milk ((to mix with the Just Egg))

bar vegan chocolate (60 grams)

½ tbsp unsweetened soy milk (20 grams)

Prepare

Prepare the pastry cream. If using our vegan pastry cream recipe, prepare it first and place it in a piping bag in the refrigerator.

Prepare and gather the ingredients for the choux pastry. Using the second listed amount of soy milk, mix it together with the Just Egg. Set aside for later.

Combine

Combine the water, soy milk, sugar, and butter in a small saucepan on medium heat. Mix it with a rubber spatula until the butter dissolves and then leave it for a few minutes until it starts to simmer. For a nice sweet aroma, we like adding a couple teaspoons of vanilla to the milk. This makes the dough smell really nice while it bakes.

Once the liquid ingredients begin to simmer, carefully add in all the flour. Turn the heat to low. Continue to mix until the flour is incorporated and no white flour spots remain. The mix will thicken into a dough and almost form a ball. It should come off the sides of the pan easily. This shouldn’t take more than about 3 minutes.

Remove

Scoop the dough out of the pan and into a mixing bowl or the bowl of a stand mixer. Avoid using a plastic bowl as the dough will be hot. Smash the dough down and flatten it to help release the heat. Leave it to cool for a few minutes. Alternatively, you can mix the dough over some ice or some ice packs to help it cool more quickly. You can also mix the dough for a few minutes in a stand mixer with a paddle attachment.

Once your dough is just barely warm or room temperature, add in the Just Egg mixture a few tablespoons at a time. The amount is up to you. We’re just trying to avoid mixing a ball of dough sitting in egg soup—that would be more difficult to mix! Mix it with the rubber spatula and allow it to fully incorporate in between each addition. The final consistency should just barely run off the spatula and look pipe-able. Add more soy milk a tablespoon at a time if your mixture is still too thick.

Preheat

Line

Line a half sheet tray with parchment paper or a silicone baking mat. Scoop the choux mixture into a piping bag with a 1/2 inch opening or smooth tip.TIP: You can pipe or dab a small amount of the choux mixture onto each corner of the baking tray underneath the parchment paper. This will help keep the paper from sliding around as you pipe.

Pipe

Keeping the tip very close to the tray, squeeze continuously and pipe a strip of the mixture approximately 4 inches long. It should also be about 1 inch wide. There should be enough mixture to make at least 8 eclairs. Wet the tip of your finger and gently flatten the little pointy tips that form on the ends from piping.NOTE: Pipe slowly! If you pipe too quickly, you&#39;re going to make a thin strip of dough!

Bake

Place the tray in the oven on the middle rack. Bake for about 40 minutes until mostly golden brown. Do not open the oven at all until the last few minutes of baking. The pastry needs consistent heat for the moisture to turn to steam and cause them to rise. You can check on their color in the final few minutes of baking.NOTE: Bake for a few minutes longer if they are not hollowing out enough in the middle. Also every oven is different. The actual temperature of your oven might run a little lower or higher than what you set it to. This will affect how your eclairs bake and how long they will take to finish. We use an oven thermometer to make sure we don&#39;t put the eclairs in until it is actually 400°.

While the eclairs are baking, prepare the ganache. Microwave 1 bar (60 grams) of vegan milk chocolate in a microwave-safe bowl. Microwave for 20 seconds at a time until melted. Heat 20 grams (approx. 1.5 tbsp) of soy milk. While stirring the chocolate, slowly pour in the milk until it becomes a smooth mixture. Set aside to cool.NOTE: You can also use the same amount of chocolate chips or any other form of chocolate by weight. The amounts listed here are for how we like to make ganache using this brand of chocolate. Whatever chocolate you use, just make sure that you stir the chocolate enough to dissolve and melt any remaining little chunks. You might need to add a little more milk if your chocolate is still looking grainy.

Turn Off

Once the eclairs are the desired color, turn off the oven. Leave the tray in for about 10 minutes. Keep the oven door slightly open to allow the eclairs to continue to dry out while slightly cooling.

Remove the tray from the oven. The eclairs will still be warm. Using a sharp small knife, make three small holes spaced evenly along the bottom of each eclair to allow any remaining steam to escape. Rotate the knife after inserting the tip to create the hole. The eclairs can deflate if left to continue cooling without making the holes.

Fill

Grab the piping bag with pastry cream that is resting in the refrigerator. Insert the tip of the piping bag into one of the holes on the bottom of the eclair. Carefully squeeze the pastry cream into the eclair. You will feel the cream push back a bit when you’ve filled each hole with enough of the pastry cream. Wipe off any excess cream from the hole. Repeat on each of the three holes on all of the eclairs.

Cover

The last step is to cover the tops of the eclairs with a thin layer of chocolate ganache. Use a small rubber spatula or a small spoon to apply and spread some of the ganache to the top of each eclair. The ganache should be room temperature—if it’s too warm it will run down the sides of the eclairs.

Finish

And that’s it! We chose to top half of the eclairs with milk chocolate ganache and the other half with white chocolate ganache. They can be filled with any flavor of vegan pastry cream or filling of your choice.

Learn how to make vegan eclairs, cream puffs or profiteroles, using this simple recipe for eggless choux pastry that actually works!

Vegan Eclairs and Cream Puffs

vegan butter

salt

all purpose flour

aquafaba (liquid from a can of chickpeas, measured before whisking)

potato starch

tapioca starch

baking powder

xantham gum

vegan chocolate chips

sugar,

Before beginning, prepare either vegan custard or coconut whipped cream, or both, if desired. Let the custard and/or coconut whip chill in the refrigerator while you prepare the pastry.

Preheat the oven to 375℉.

In a medium saucepan, add the vegan butter, water, soy milk, salt and sugar and heat to medium. Stir with a wooden spoon or spatula until the butter has melted, then bring it a simmer.

Reduce the heat to low and add the flour all at once. Stir until the flour is mixed in and a ball of dough forms. Cook the dough in the pan for 2 minutes, mashing the bottom against the bottom of the pan.

Transfer the dough to the bowl of a stand mixer (or a large bowl) and let cool for 5 minutes.

Prepare egg substitute: In a medium bowl, pour in the 1/4 cup aquafaba, then add the potato starch, tapioca starch, baking powder and xantham gum. Using a whisk, mix the powder into the aquafaba until it becomes foamy, about 1-2 minutes. (SEE PHOTOS in post above for visual reference.)

With the stand mixer on low speed, with the paddle attachment, add nearly all of the egg replacer the the dough mixture, leaving just a tablespoon or two in the bowl for brushing on the pastry before baking. Alternatively, you can use a hand mixer, or even a food processor. Mix until combined, about 30 seconds to 1 minute.

Line a baking sheet with parchment paper and lightly brush it with water, which helps them puff up and not dry out. Transfer the pastry dough to a piping bag with a large tip (Wilton 1A or other large tip). For cream puffs or profiteroles, pipe mounds about 2 inches tall, a few inches apart on the parchment paper. For eclairs, make them mini, about 1 inch tall and 3 inches long.

Brush a little egg replacer on each one, gently. Bake in the center rack of the oven for 20 minutes at 375℉, then without opening the door, lower the heat to 350℉ and bake for 10 more minutes until golden. Remove from oven and transfer to a cooling rack. Allow them to cool completely before slicing open and filling.

Make the choux pastry

Slice the pastry in half and pipe a large mound of coconut whipped cream (or custard) on the bottom half. Place the top pastry half on top, gently, then dust with powdered sugar or dip the top in chocolate sauce.

For cream puffs or profiteroles

Prepare the chocolate topping: Place the chocolate chips and soy milk in a bowl and microwave for 30 seconds to 1 minute, stirring until it&#039;s completely melted and smooth.

Slice the eclair pastry in half, lengthwise, and pipe a good amount of custard onto the bottom half. Dip the top of the pastry into the chocolate, then place on top of the custard.

Store vegan eclairs and cream puffs in the refrigerator for 2-3 days in a covered container. They can also be frozen, but are better fresh.

For eclairs

:( So bummed the dough part of this recipe did not turn out right for me. I think I over-mixed it. However, I thought I followed the recipe perfectly. I am assuming I over-mixed during the heating on the pan part however it said to mash it into the pan so I stirred/mashed it a lot. I also set a timer for that part. Maybe I wasn't supposed to do it that vigorously.  Also, The dough part (for me) seemed too dry when I was piping it (I was able to roll it in my hands which didn't seem right).

3 stars as the custard and chocolate were amazing. those are definitely keepers/would do again. .

I tried this using the pastry grade solanic potato protein, which i use for successful vegan macarons, instead of the potato starch (1:1). for half of the dough, I used the exact same recipe, to the other half i added about a half more aquafaba, because my egg subsitute was way too thick using the protein. I can say that this recipe works wonders doing both, the half with the more aquafaba was closer to classic choux made with eggs though, rised well and was hollow in the middle :) just thought of sharing this in case anyone has access to the potato protein

I just made these as my husband was really needing a sweet dessert. I ended up rolling them out more like lady fingers as I couldn't put them in a pastry bag, but they had a very good flavor and my husband was delighted. Topped with vanilla pudding and chocolate they were quite tasty!
I was totally shocked that there was a vegan recipe for eclairs but my husband found it! lol
It totally worked and I will double the recipe next time so it makes more. Thank you Nora for sharing and all the hard work you put into this!

Thanks so much for posting this recipe. I was very happy with the end result. Only issue I had was that my choux didn't really rise but they still tasted great once filled. Do you have any suggestions  for helping the pastry to rise? Thank u for your time to come up with this recipe. Much appreciated :)

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Top 2 vegan eclairs recipes from across the web

The most viewed vegan eclairs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Eclairs

Vegan Eclairs and Cream Puffs

The most viewed vegan eclairs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine