Tuesday, June 27, 2017

Craving Eclairs

Vegan Cream Puffs Choux Pastry
This past week I was hit with a craving for eclairs. I haven't had any for years, as they are something that most vegan bakeries don't seem to carry. So hunting online I discovered a few vegan recipes and decided to try them. I used this recipe from Maple Spice. For my first attempt I was actually pleasantly surprised how good they turned out. Good enough, that Mr.T and I finished them all in one night. 

  • PATE CHOUX
  • ¼ Cup Margarine
  • ½ Cup Boiling Water
  • ½ Cup Flour
  •  Teaspoon Salt
  • EGGS
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Potato Starch
  • ¼ Teaspoon Baking Powder
  •  Teaspoon Xantham Gum
  • 100 Millilitres Water
  • 2 Teaspoons Vegetable Oil
  • WHIPPED CREAM
  • Can Whole Coconut Milk
  • CHOCOLATE GLAZE
  • 75 Grams Dark Chocolate
  • 1 Teaspoon Coconut Oil
1.Preheat oven to 350˚ and line a baking sheet with baking paper.
First make your "eggs" by whisking the dry ingredients together then whisking in the water until smooth, then the oil.
Whisk again until slightly frothy.
2.Bring the margarine and boiling water to a boil in a saucepan until margarine is all melted.
Add the flour and salt all at once.
Beat vigorously with a wooden spoon until the mixture forms a ball that cleans the sides of the pan.
Remove from the heat and let cool slightly. 
3.Whisk up your "eggs" again and add half to the dough, mix very well, until smooth and glossy.
Repeat with the remaining liquid.
Take blobs of the dough and shape into even size balls.
Place on the baking sheet spread apart and bake for 30 - 40 minutes.
They should be golden and crisp on the outside.
4.Once they have cooled, carefully split them open with a serrated knife and pull out the gooey centre, leaving the crisp shells.
Next time I may pop them back in to the oven at this stage to help dry out the inside, but they were perfectly fine this way.
5.Flip the can and refrigerate the coconut milk in the can overnight.
When ready, chill the beaters and mixing bowl.
6.Scoop out the solidified coconut milk and beat for 5-8 minutes.
Add sweetner if desired.
Refrigerate again. 
7.Fill the split puffs with the whipped cream and top. 
8.Melt the chocolate in a double boiler with the coconut oil or vegetable oil until glossy.
Spread over eclairs.

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