Eclairs (Vegan)
Ingredients:
- 113.5 g (1/2 cup) vegan butter
- 240 ml (1 cup) water
- 120 g (1 cup) all-purpose flour
- 12.5 g (1 tbsp) sugar
- 1.5 g (1/4 tsp) salt
- 240 ml (1 cup) vegan pastry cream
- 1 cup vegan chocolate, melted, for glaze
Features:
Soy-Free
Nut-Free
Nutrition:
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Let the choux pastry cool slightly before piping, and resist opening the oven door early — this keeps the eclairs from deflating.
Instructions:
- Boil the Base: Bring the vegan butter, water, sugar, and salt to a boil in a saucepan.
- Add the Flour: Remove from heat and stir in the flour vigorously until a smooth dough forms. Let cool for 5 minutes.
- Preheat & Pipe: Preheat the oven to 400°F (200°C). Pipe 4-inch logs of dough onto a parchment-lined baking sheet.
- Bake: Bake for 20 minutes, then reduce to 350°F (175°C) and bake another 10-12 minutes, until deeply golden and hollow-sounding. Cool completely.
- Fill: Slice each eclair open and fill with vegan pastry cream.
- Dip & Set: Dip the tops in melted vegan chocolate and let set before serving.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs. Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The vegan butter adds richness and helps create a tender, flavorful base. The all-purpose flour provides structure and body to the finished dish. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Eclairs (Vegan)
Ingredients:
- 113.5 g (1/2 cup) vegan butter
- 240 ml (1 cup) water
- 120 g (1 cup) all-purpose flour
- 12.5 g (1 tbsp) sugar
- 1.5 g (1/4 tsp) salt
- 240 ml (1 cup) vegan pastry cream
- 1 cup vegan chocolate, melted, for glaze
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The vegan butter adds richness and helps create a tender, flavorful base. The all-purpose flour provides structure and body to the finished dish. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Prep:
Let the choux pastry cool slightly before piping, and resist opening the oven door early — this keeps the eclairs from deflating.
Instructions:
- Boil the Base: Bring the vegan butter, water, sugar, and salt to a boil in a saucepan.
- Add the Flour: Remove from heat and stir in the flour vigorously until a smooth dough forms. Let cool for 5 minutes.
- Preheat & Pipe: Preheat the oven to 400°F (200°C). Pipe 4-inch logs of dough onto a parchment-lined baking sheet.
- Bake: Bake for 20 minutes, then reduce to 350°F (175°C) and bake another 10-12 minutes, until deeply golden and hollow-sounding. Cool completely.
- Fill: Slice each eclair open and fill with vegan pastry cream.
- Dip & Set: Dip the tops in melted vegan chocolate and let set before serving.
