Eggless Chocolate Éclair – this is one of those really impossible to make without eggs. Just like macarons…however, after experimenting so many rounds, I just managed to get it close to 80-85%, which I think it’s not too bad, and that I finally dare to share with you. Earlier ones I’ve tried with various combinations, with homemade egg replacers, using different concoction of flours such as xanthan gum which is super expensive and so little needed, soy flour, etc to make homemade egg replacer, but still none of those worked for me. So I guess the solution and save all the hassles is to get a Vegan Egg replace once and for all. I can’t find it from any store, but I could get it online. One reputable brand was out of stock, and the only brand left is the one shown in the video (I have not even heard of). But yet it could still come close to it, so I guess you can get any brands or even better brands out there on the shelf. Hope you are inspired to give this a try to prove this recipe is fine and working. Enjoy!
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Ingredients:
• Eggless Choux
85g [½ cup + 3 tbsp] cake flour
55g [5 tbsp] egg replacer powder
150g [½ cup + 2 tbsp] milk
4 tsp baking powder
¼ tsp baking soda
1½ tbsp white vinegar
45g [3 tbsp] unsalted butter
½ tsp salt
125g [½ cup + ½ tbsp] water
• Cream Fillings
180g [¾ cup] whipping cream
30g [2 tbsp] fine sugar
30g [2 tbsp] semi-sweet chocolate, melted
• Chocolate Ganache Coating
90g [½ cup] semi-sweet chocolate, melted
(total of chocolate needed: 120g [¾ cup] semi-sweet chocolate, melted)
I am using #869 piping tip. You can use any large hole piping tip that you’re comfortable with
Sprinkle: crushed pistachio nuts (optional)
Instructions:
• Eggless Choux
1. Preheat oven at 220°C/425°F.
2. Sift the flour and set aside.
3. In another medium size bowl, add the vegan egg replacer and milk. Mix until well combined and until no lumps. Then add baking powder, baking soda and then vinegar. As you add in these ingredients, the volume will increase up to 4 times. Let it rest for 5 min while preparing for the next step.
4. In a pot, add butter, salt and water. Bring the mixture to a boil. Off the fire, then add in the sifted flour. Fold until it comes together. Put the heat back on and cook the dough for a few seconds. Continue folding. Off the heat, transfer the dough onto a large bowl.
5. Now the egg replacer mixture has grown up it 4 times. Add in the mixture into the dough in 3 batches. Mix until the whites disappear or well combined.
6. Transfer the mixture into a piping bag.
7. I am using a shallow pan, turned upside down to ease the piping. Pipe few dollops to hold the parchment paper. I’m using a large hole of a piping nozzle, you can use any size or shape you’re comfortable. Piping the choux about 10cm long.
Note: this is eggless, it may not expand a lot like the actual éclair with eggs. However, it will expand slightly, and that’s a good sign to give you an eggless éclair.
8. Bake in preheated oven at 220°C/425°F for 20 min, and then lower to 200°C/390°F for another 10-15 min.
9. Let them cool completely on cooling rack.
• Cream Fillings
1. Chopped some chocolate into small chunks. Melt a few seconds in the microwave. Only 2 tbsp used for the cream, set remaining chocolate aside.
2. In a chilled bowl, add whipping cream, sugar and melted chocolate.
3. Mix until stiff peaks formed.
4. Transfer into a piping bag with a small tip nozzle.
• Chocolate Ganache Coating
1. Use the remaining chocolate melt for coating the choux.
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