vegan choux pastry

Learn how to make vegan eclairs, cream puffs or profiteroles, using this simple recipe for eggless choux pastry that actually works!

Vegan Eclairs and Cream Puffs

vegan butter

water

soy milk

salt

sugar

all purpose flour

aquafaba (liquid from a can of chickpeas, measured before whisking)

potato starch

tapioca starch

baking powder

xantham gum

vegan chocolate chips

sugar,

Before beginning, prepare either vegan custard or coconut whipped cream, or both, if desired. Let the custard and/or coconut whip chill in the refrigerator while you prepare the pastry.

Preheat the oven to 375℉.

In a medium saucepan, add the vegan butter, water, soy milk, salt and sugar and heat to medium. Stir with a wooden spoon or spatula until the butter has melted, then bring it a simmer.

Reduce the heat to low and add the flour all at once. Stir until the flour is mixed in and a ball of dough forms. Cook the dough in the pan for 2 minutes, mashing the bottom against the bottom of the pan.

Transfer the dough to the bowl of a stand mixer (or a large bowl) and let cool for 5 minutes.

Prepare egg substitute: In a medium bowl, pour in the 1/4 cup aquafaba, then add the potato starch, tapioca starch, baking powder and xantham gum. Using a whisk, mix the powder into the aquafaba until it becomes foamy, about 1-2 minutes. (SEE PHOTOS in post above for visual reference.)

With the stand mixer on low speed, with the paddle attachment, add nearly all of the egg replacer the the dough mixture, leaving just a tablespoon or two in the bowl for brushing on the pastry before baking. Alternatively, you can use a hand mixer, or even a food processor. Mix until combined, about 30 seconds to 1 minute.

Line a baking sheet with parchment paper and lightly brush it with water, which helps them puff up and not dry out. Transfer the pastry dough to a piping bag with a large tip (Wilton 1A or other large tip). For cream puffs or profiteroles, pipe mounds about 2 inches tall, a few inches apart on the parchment paper. For eclairs, make them mini, about 1 inch tall and 3 inches long.

Brush a little egg replacer on each one, gently. Bake in the center rack of the oven for 20 minutes at 375℉, then without opening the door, lower the heat to 350℉ and bake for 10 more minutes until golden. Remove from oven and transfer to a cooling rack. Allow them to cool completely before slicing open and filling.

Make the choux pastry

Slice the pastry in half and pipe a large mound of coconut whipped cream (or custard) on the bottom half. Place the top pastry half on top, gently, then dust with powdered sugar or dip the top in chocolate sauce.

For cream puffs or profiteroles

Prepare the chocolate topping: Place the chocolate chips and soy milk in a bowl and microwave for 30 seconds to 1 minute, stirring until it&#039;s completely melted and smooth.

Slice the eclair pastry in half, lengthwise, and pipe a good amount of custard onto the bottom half. Dip the top of the pastry into the chocolate, then place on top of the custard.

Store vegan eclairs and cream puffs in the refrigerator for 2-3 days in a covered container. They can also be frozen, but are better fresh.

For eclairs

:( So bummed the dough part of this recipe did not turn out right for me. I think I over-mixed it. However, I thought I followed the recipe perfectly. I am assuming I over-mixed during the heating on the pan part however it said to mash it into the pan so I stirred/mashed it a lot. I also set a timer for that part. Maybe I wasn't supposed to do it that vigorously.  Also, The dough part (for me) seemed too dry when I was piping it (I was able to roll it in my hands which didn't seem right).

3 stars as the custard and chocolate were amazing. those are definitely keepers/would do again. .

I tried this using the pastry grade solanic potato protein, which i use for successful vegan macarons, instead of the potato starch (1:1). for half of the dough, I used the exact same recipe, to the other half i added about a half more aquafaba, because my egg subsitute was way too thick using the protein. I can say that this recipe works wonders doing both, the half with the more aquafaba was closer to classic choux made with eggs though, rised well and was hollow in the middle :) just thought of sharing this in case anyone has access to the potato protein

I just made these as my husband was really needing a sweet dessert. I ended up rolling them out more like lady fingers as I couldn't put them in a pastry bag, but they had a very good flavor and my husband was delighted. Topped with vanilla pudding and chocolate they were quite tasty!
I was totally shocked that there was a vegan recipe for eclairs but my husband found it! lol
It totally worked and I will double the recipe next time so it makes more. Thank you Nora for sharing and all the hard work you put into this!

Thanks so much for posting this recipe. I was very happy with the end result. Only issue I had was that my choux didn't really rise but they still tasted great once filled. Do you have any suggestions  for helping the pastry to rise? Thank u for your time to come up with this recipe. Much appreciated :)

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Top 1 vegan choux pastry recipes from across the web

The most viewed vegan choux pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Eclairs and Cream Puffs

The most viewed vegan choux pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine