So you want to impress, huh? Forget basic brunch—drop some coffee-filled éclairs on a charcuterie board and watch jaws drop faster than exes ghost.
These soft, fluffy shells hold bold coffee cream that hits harder than Monday mornings and compliments like “You made this?” you totally take credit for.
You’ll whip up these little caffeine-loaded divas in no time, and suddenly you’re that girl who brings homemade vegan éclairs.
Layer them beside fancy fruits, nuts, and dairy-free cheeses—and boom, edible elegance.
This is your charcuterie glow-up, sugar—served with sass, a latte vibe, and zero dairy.
Charcuterie Board with Coffee-Filled Eclairs
A stunning vegan twist on a classic—fluffy éclairs filled with creamy espresso custard, perfect for topping off your next glam snack board.
Ingredients
- For the Choux Pastry:
- ¾ cup water
- ¼ cup vegan butter
- 1 tbsp sugar
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup aquafaba chickpea liquid
- For the Coffee Filling:
- 1 cup plant milk oat or almond
- 2 tbsp cornstarch
- 2 tbsp maple syrup
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- ¼ tsp salt
- For the Glaze Optional:
- ½ cup powdered sugar
- 1 tbsp strong brewed coffee
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Stay confident, even if your piping bag looks suspicious.
- In a saucepan, heat water, vegan butter, sugar, and salt. Bring to boil.
- Reduce heat and stir in flour and cornstarch. Mix until dough pulls away from the sides and forms a smooth ball.
- Transfer to a bowl. Let cool 10 minutes. Add aquafaba and vanilla. Beat until glossy.
- Pipe 4-inch strips onto sheet. Bake for 25 minutes until golden and puffy.
- Cool completely before filling, unless you enjoy burning your hopes and fingertips.
- For filling, whisk milk, cornstarch, maple syrup, espresso powder, salt, and vanilla in a saucepan.
- Cook over medium heat, stirring constantly, until thick. Chill for 30 minutes.
- Use a piping bag to inject filling into each éclair. Whisper “I am a pastry goddess” for extra magic.
- Mix glaze ingredients. Drizzle over éclairs. Admire your delicious art. Place on charcuterie board and act casual.
Notes
Nutritional Values (Per Serving)
- Calories: 190
- Total Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Iron: 5%
- Calcium: 4%
- Potassium: 3%
- Vitamin B6: 2%
- Magnesium: 3%
Additional Notes / Tips
- Chill the filling before piping—it thickens as it cools.
- Aquafaba is your MVP—don’t skip it, don’t judge it.
- Add cocoa to glaze for a mocha twist.
- These éclairs freeze like a dream—if you can resist eating them all first.
- Pair with espresso shots on your board and enjoy the edible drama.
