Vegan Mini Eclairs
Delight in these irresistible Vegan Mini Eclairs, a plant-based twist on the classic French pastry that's perfect for any occasion. These bite-sized treats feature a light and airy choux pastry crafted with aquafaba, almond milk, and vegan butter, and are filled with a luscious vanilla coconut cream sweetened with maple syrup. Topped with a glossy dark chocolate glaze, they deliver a perfect balance of creamy, rich, and decadent flavors while being completely dairy-free and egg-free. With just 45 minutes of prep time and straightforward instructions, this recipe makes it easy to indulge in homemade vegan eclairs that will impress vegans and non-vegans alike. Perfect for dessert tables, afternoon tea, or a luxurious snack, these mini eclairs are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 250 ml Almond milk
- 100 grams Vegan butter
- 0.5 teaspoon Salt
- 125 grams All-purpose flour
- 150 ml Aquafaba
- 1 teaspoon Vanilla extract
- 400 ml Coconut cream
- 3 tablespoons Maple syrup
- 2 tablespoons Cornstarch
- 150 grams Dark chocolate chips
- 1 tablespoon Coconut oil
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring the almond milk, vegan butter, and salt to a simmer over medium heat until the butter is melted.
Remove from the heat and stir in the flour vigorously until it forms a dough that pulls away from the sides of the pan.
Transfer the dough to a large mixing bowl and let it cool for 5 minutes.
Gradually whisk in the aquafaba into the dough, one third at a time, making sure each portion is well incorporated before adding the next. The dough should be smooth and glossy.
Spoon the dough into a piping bag fitted with a large round tip. Pipe 2-inch long strips onto the prepared baking sheet, spacing them 2 inches apart.
Bake in the preheated oven for 25-30 minutes or until the mini eclairs are puffed and golden brown. Avoid opening the oven door during baking.
Turn off the oven and let the eclairs cool in the oven for 10 minutes, then transfer to a wire rack to cool completely.
While the eclairs are cooling, prepare the filling. In a saucepan, combine coconut cream, maple syrup, and cornstarch. Whisk over medium heat until the mixture thickens and begins to bubble. Remove from heat and stir in vanilla extract.
Allow the filling to cool slightly, then transfer it to a piping bag fitted with a small round tip.
Once the eclairs are cooled, make a small hole at each end of the eclairs and pipe the vanilla cream filling in.
For the chocolate glaze, melt the dark chocolate chips with coconut oil over a double boiler or in the microwave in short intervals, stirring until smooth.
Dip the top of each filled eclair into the melted chocolate glaze and allow them to set on a wire rack.
Serve the mini eclairs once the glaze has set, or store them in the refrigerator until ready to serve.
Nutrition Facts
Calories |
3801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 149.1 g | 746% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 467.4 g | 170% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 324.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 559 mg | 43% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1453 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
