Vegan Chocolate Éclairs

Steps

1. 1

   Make choux pastry dough

   • Combine 1 cup (240 ml) water, 4 oz (113 g) vegan butter, and 1/4 tsp (1.5 g) salt in a large saucepan.
   • Heat over medium-high until the butter melts and the water comes to a boil.
   • Remove from heat and stir in 1 cup (120 g) all-purpose flour until fully combined into a smooth dough ball.
   • Return the pan to medium heat and cook for 1–2 minutes, stirring constantly with a wooden spoon to dry out the dough slightly.
   • Transfer to a large mixing bowl and let cool for 5 minutes.
   • Gradually beat in 1/2 cup (120 ml) room-temperature aquafaba using an electric mixer or by hand, adding it in 3 or 4 portions and beating well after each addition.
   • The finished dough should be thick, smooth, glossy, and hold a stiff peak when you lift the beaters but still be smooth enough to pipe.

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   Ready when: Dough is smooth, glossy, and holds a stiff peak when you lift the mixer

   Tip: Cooking the dough briefly after adding flour helps dry it out so it can absorb more aquafaba and puff properly in the oven.

2. 2

   Pipe and bake éclairsOven 400°F / 205°C

   • Preheat oven to 400°F (200°C) and line 2 baking sheets with parchment paper.
   • Transfer the choux dough to a piping bag fitted with a large plain pastry tip (approximately 0.5-inch / 1.3 cm diameter).
   • Pipe 12 strips of dough, each about 4–5 inches (10–13 cm) long, onto the baking sheets, spacing them about 2 inches (5 cm) apart.
   • Bake for 30–35 minutes, until the éclairs are puffed, deep golden brown, and feel crispy when you gently tap one on the shell.
   • If they still feel slightly soft, bake for another 2–3 minutes.
   • Let cool on wire racks for about 25 minutes, until completely cool to the touch.

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   Ready when: Éclairs are puffed, deep golden brown, and crispy when tapped gently

   Tip: Do not open the oven door during baking—the sudden temperature change can cause the éclairs to collapse. Wait until at least 30 minutes have passed before checking on them.

3. 3

   Prepare coconut cream filling

   • Remove the can of full-fat coconut cream from the refrigerator (it should have been chilled at least 30 minutes).
   • Open the can carefully and scoop out the thick, white cream from the top, leaving any thin liquid behind.
   • Place 1 cup (240 ml) of the cream in your chilled mixing bowl.
   • Add 1/4 cup (30 g) sifted powdered sugar and 1 tsp (5 ml) vanilla extract.
   • Using an electric mixer on medium-high speed, beat for 2–3 minutes until the mixture is light, fluffy, and holds soft peaks.
   • Be careful not to overbeat, or it may become grainy or break.
   • Transfer to a piping bag fitted with a medium plain or round tip.

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   Ready when: Filling is light, fluffy, and holds soft peaks when you lift the mixer

   Tip: Chill your mixing bowl and beaters for at least 30 minutes before starting—cold tools help coconut cream whip much faster and more successfully.

4. 4

   Make chocolate ganache

   • Finely chop 5 oz (142 g) of vegan dark chocolate and place it in a heat-safe mixing bowl.
   • Sift 2 tbsp (15 g) unsweetened cocoa powder into the bowl with the chocolate.
   • In a small saucepan, gently heat 1/2 cup (120 ml) full-fat coconut cream over low heat until it is steaming and just about to simmer (about 2–3 minutes)—do not boil.
   • Pour the hot cream over the chocolate and cocoa, let sit for 30 seconds to allow the chocolate to soften, then whisk until completely smooth and glossy.
   • Stir in 1.5 tbsp (22.5 ml) maple syrup and 1/2 tsp (2.5 ml) vanilla extract, mixing until fully incorporated.
   • Let the ganache cool at room temperature for 5–10 minutes, stirring occasionally, until it thickens slightly and reaches a pourable but coating consistency.

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   Ready when: Ganache is smooth, glossy, and pourable but thick enough to coat a spoon without running off immediately

   Tip: Heat the coconut cream gently—if it boils or gets too hot, the chocolate may seize and become grainy. If the ganache becomes too thick before you use it, gently reheat for a few seconds over low heat and whisk in a splash more cream.

5. 5

   Fill and decorate éclairs

   • Once the éclairs are completely cool, carefully cut a thin horizontal slit along one side of each éclair using a small sharp knife, or poke a small hole in the end of each one with a thin piping tip.
   • Fit a piping bag with the coconut cream filling and carefully pipe the filling into each éclair through the slit or hole—you should feel slight resistance as it fills.
   • Dip the top of each éclair into the chocolate ganache, coating it evenly, or spoon ganache onto the top and smooth with the back of a spoon.
   • Place the decorated éclairs on a serving plate or parchment paper and let them rest at room temperature for about 10 minutes to allow the ganache to set.
   • The éclairs are now ready to serve, with a crispy shell, creamy filling, and glossy chocolate top.

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   Ready when: Ganache has lost its shine and feels firm to the touch; éclairs feel sturdy

   Tip: For the crispiest éclairs, fill and decorate them as close to serving time as possible. The shells will gradually soften as they sit. For assembled éclairs that need to wait, store them in the refrigerator uncovered and bring to room temperature 15 minutes before serving.