Vegan Eclairs
These vegan eclairs are a labor of love that remind me of the sweet treats from my childhood, but with a wholesome twist. I adore how the light pastry pairs ...
I still remember the first time I attempted to make eclairs as a kid with my mom.
We laughed as we tried to pipe the pastry dough, and though they weren’t perfect, they were so delicious!
Making these vegan eclairs feels like a lovely homage to those memories, and I love that they’re made entirely from plant-based ingredients.
Plus, they’re surprisingly easy to whip up, so let’s dive into this joyous baking adventure together!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using silken tofu for the filling because it gives a creamy texture without any coconut cashew cream. If you’re not a fan of coconut, you can substitute the coconut cashew cream with a non-coconut cashew cream whipped topping, though I find the coconut adds a lovely flavor!
Tips & Notes
- •I find that using a piping bag with a large tip makes filling the eclairs so much easier!
- •To keep the eclairs crispy, avoid filling them too far in advance of serving.
Recipe Variations
- •Sometimes I’ll add a splash of espresso to the filling for a mocha flavor, which is divine!
- •You can also experiment with different toppings, like crushed nuts or sprinkles.
Storage & Freezing
Store your eclairs in the fridge in an airtight container. They’re best enjoyed within a few days, but trust me, they won’t last long!
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend, just make sure it contains xanthan gum.
How do I store these eclairs?
Keep them in an airtight container in the fridge for up to 3 days. I like to let them come to room temperature before serving for that fresh-baked taste!
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These vegan eclairs are a labor of love that remind me of the sweet treats from my childhood, but with a wholesome twist. I adore how the light pastry pairs ...
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine the water, vegan vegan butter, maple syrup, and salt. Bring it to a gentle boil over medium heat.
- 3
Once it’s boiling, remove it from heat and quickly stir in the sifted flour until a dough forms. It should pull away from the sides of the pan.
- 4
Let the dough cool for about 5 minutes, then transfer it to a piping bag fitted with a large round tip.
- 5
Pipe the dough onto the prepared baking sheet into 4-inch long strips, leaving space between them. They’ll puff up!
- 6
Bake in the preheated oven for 20-25 minutes until they’re golden brown and puffed up. Don’t open the oven door while they bake!
- 7
Once baked, turn off the oven and leave the eclairs inside for another 5 minutes to allow them to dry out slightly.
- 8
While they cool, prepare the filling. In a bowl, blend the silken tofu until smooth, then mix in the powdered sugar and vanilla extract.
- 9
In a separate bowl, whip the chilled coconut cashew cream until fluffy. Gently fold this into the tofu mixture until combined.
- 10
Once the eclairs are completely cool, use a sharp knife to make a small slit on the side of each one.
- 11
Fill a piping bag with the cashew cream filling and pipe it into each eclair through the slit.
- 12
For the glaze, melt the dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals until smooth.
- 13
Dip the tops of each filled eclair into the chocolate glaze, allowing the excess to drip off.
- 14
Place the glazed eclairs on a cooling rack and let the chocolate set for a few minutes.
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