Vegan eclairs
6 servings
45 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Preheat the oven to 200 degrees.
2
In a bowl, mix white rice flour, salt, and baking powder.
- Rice flour: 180 g
- Salt: pinch
- Baking powder (raising agent): 1 teaspoon
3
Bring water and oil to a boil in a pot. As soon as they boil, immediately pour them into the dry ingredients and mix until smooth.
- Water: 250 ml
- Vegetable oil: 125 ml
4
Grease the baking tray with the remaining vegetable oil and spoon the dough into balls spaced 2-3 cm apart (you can use a pastry bag to pipe 'proper' long éclairs).
- Vegetable oil: 125 ml
5
Bake in a preheated oven for 30 minutes. Turn off the oven and pierce the end of each éclair with a sharp knife. Leave the éclairs in the oven with the door slightly open until it cools completely.
6
Once the eclairs are completely cooled, they can be filled.
7
Melt chocolate shavings in a water bath. Mix chocolate with whipped cream.
- Chocolate shavings (curls): 145 g
- Coconut cream: 80 ml
8
Coat the eclairs with chocolate filling.
- Chocolate shavings (curls): 145 g
