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Chocolate Eclairs

Chocolate Eclairs

Indulging in Chocolate Eclairs feels like a vibrant trip to a Parisian pâtisserie, where every bite offers a delicate crunch followed by a cloud of silky cream. This recipe balances the airy lightness of choux pastry with a decadent, eco-conscious dark chocolate glaze.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 eclairs servings
Course: Dessert
Cuisine: French
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup filtered water or unsweetened oat milk
  • 1/2 cup high-quality vegan butter or refined coconut oil
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon sea salt
  • 1 1/4 cups organic all-purpose flour, sifted
  • 4 large flax-eggs or organic pasture-raised eggs
  • 2 cups cashew milk or full-fat coconut milk
  • 1/4 cup cornstarch or arrowroot powder
  • 1/3 cup pure maple syrup
  • 1 whole vanilla bean, scraped
  • A pinch of turmeric
  • 1/2 cup dark chocolate (70% cocoa or higher)
  • 1/4 cup coconut cream
  • 1 tablespoon brown rice syrup or agave

Method
 

  1. Preheat your oven to 400°F (200°C) and line two baking sheets with reusable silicone mats.
  2. In a saucepan, combine water (or plant milk), vegan butter, coconut sugar, and salt. Bring to a gentle boil.
  3. Remove from heat and add sifted flour all at once. Stir until a ball forms and pulls away from the sides.
  4. Place the pan back on low heat for 1-2 minutes to cook out moisture.
  5. Let the dough cool for 5 minutes, then add flax-eggs (or eggs) one at a time, beating until smooth.
  6. Transfer dough to a piping bag and pipe 4-inch logs onto baking sheets, smoothing down any tails.
  7. Bake at 400°F for 15 minutes, then reduce heat to 350°F and bake for another 20 minutes.
  8. Poke a small hole in each shell to let steam escape and return to the oven for 5 minutes to dry.
  9. While shells cool, whisk together plant milk, cornstarch, maple syrup, and vanilla in a saucepan over medium heat until thick.
  10. Fill the eclairs with the vanilla cream using a small piping tip.
  11. Dip the tops into the melted chocolate glaze and let set on a wire rack.

Notes

Store unfilled shells in an airtight container at room temperature for up to two days. Once filled, enjoy immediately or refrigerate for up to 24 hours.