VEGAN CHOCOLATE ECLAIRS ARE A HEALTHY VEGAN TREAT THAT IS LOW IN CALORIES, REFINED SUGAR-FREE, YEAST FREE AND TOPPED OFF WITH RAW DARK CHOCOLATE.
Homemade chocolate eclairs are not the easiest things to make but with this recipe, I’ve managed to made it a lot easier so every one of you, even those with less cooking experience, can prepare it effortlessly. Now you can enjoy a top class eggless and dairy-free sourdough modern day dessert!
Does it sound a little bit like a science fiction? Well, it’s not, and let’s prove it…
- 80ml Plant-based milk
- 80ml Water
- 70 gr. Oil of choice
- 10 gr. Coconut sugar
- 100 gr. Organic white flour
- Pinch of salt
- 3 TBSP sourdough starter
For the starter:
- 5 TBSP Organic Rye flour
- 10 TBSP Spring water
For the filling:
- Coconut cream sweetened with agave nectar or sweetener of choice
For the Icing:
- 1-1 1/2 bars of raw spirit plain dark chocolate bars
- 2 TBSP oil of choice
Now as we have the ingredients let’s learn how to make the chocolate eclairs
For the sourdough starter
This will take around 5-7 days to prepare. The room temperature has to be above 21°c for the duration. In a clean jar add a little spring water 2-8 tsp. Each day add 2 tsp of Organic rye flour and a few tsp of spring water. Important do NOT use tap water. Stir well.
On the 5th day, the mixture should be with a few bubbles on the surface. This is a clear Indicator that the mixture is ready. If its still not ready continue for a few more days with the above method.
Tip: You can buy a ready-made starter.
For the vegan chocolate eclair recipe
On a low heat in a small saucepan mix together the plant-based milk, water, coconut sugar, oil and salt. Stir well and leave until almost boiled.
Take it off the heat and immediately add the flour in one. Stir well with a wooden stirrer until well mixed. Leave the mixture to cool down for an hour and then add the sourdough starter and mix well. Leave overnight in a bowl covered with cling film.
The next day, put the mixture into a piping bag and pipe onto a baking tray to form your vegan chocolate eclairs. Bake at 170°c for 10 minutes in a pre-heated oven. After 10 minutes turn the heat down to 150°c and bake for 30-40 minutes or until golden brown. Leave them to cool down completely.
In the meantime ..Mix the tofu and coconut cream in a blender, add your sweetener of choice to suit your tastes. Mix well for a couple of minutes and refrigerate. Fill the vegan eclairs with the cream.
In a double boiler gently heat half of the raw chocolate with the oil, then add the other half of the chocolate and continue stirring until melted. With a tsp spread the chocolate over the top of the eclairs.
Decorate in your own designs.
Enjoy, now you already know how to make chocolate eclairs at home. If you like the recipe feel free to share it with your friends or any community that will appreciate it. They might find it tasty too!!