Some desserts flirt. These éclairs seduce. Bold espresso, sultry dark chocolate, and that creamy filling? It’s not a snack—it’s a scandal.
Think delicate pastry meets unapologetically rich flavor. Vegan, yes. Complicated? Surprisingly not, darling.
These elegant little divas bake up light, airy, and dramatic—like your best friend after two cold brews.
The filling is luscious, bold, and deeply caffeinated. Basically, the edible version of your Monday-morning personality.
Top them with glossy ganache and let them cool while you pretend you’re in Paris.
Bake these when you want to impress or feel emotionally stable.
Espresso Dark Chocolate Éclairs
Crispy-on-the-outside éclairs filled with espresso pastry cream and topped with glossy dark chocolate. Drama. Flavor. And not an egg in sight.
Ingredients
For the Choux Pastry:
- 1 cup water
- ½ cup vegan butter or coconut oil
- 1 tbsp coconut sugar
- 1 cup all-purpose flour
- ¼ tsp sea salt
- ½ tsp baking powder
- ¾ cup plant milk soy or oat preferred
- 1 tbsp cornstarch
For the Espresso Pastry Cream:
- 1 ½ cups plant milk
- ¼ cup maple syrup
- 1 ½ tbsp cornstarch
- 1 tbsp espresso powder
- ¼ tsp vanilla extract
- Pinch of salt
For the Ganache Topping:
- ½ cup chopped vegan dark chocolate
- ¼ cup plant milk
- 1 tsp espresso powder optional
Instructions
- Preheat oven to 375°F (190°C). Line a tray with parchment because we love clean counters.
- In a saucepan, combine water, vegan butter, sugar, and salt. Bring it to a low simmer.
- Stir in flour and baking powder quickly until a dough forms and pulls away from the sides.
- Let it cool for 5 minutes. Mix in milk and cornstarch until smooth.
- Transfer to a piping bag. Pipe 4-inch logs onto tray with confidence and flair.
- Bake 30–35 minutes until golden and crisp. Don’t open the oven like an impatient queen.
- For the cream, whisk milk, syrup, espresso, salt, cornstarch, and vanilla in a pan.
- Heat until thick, whisking like your life depends on it. Cool, then chill in fridge.
- Slice éclairs and fill with cooled pastry cream using a clean piping tip.
- Heat chocolate and milk until smooth and shiny. Add espresso powder if you’re feeling extra.
- Dip éclairs in ganache. Let them set or eat one over the sink immediately.
Notes
📊 Nutritional Values (Per Éclair)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
💊 Vitamins & Minerals (Per Serving)
- Iron: 8%
- Calcium: 5%
- Magnesium: 6%
- Potassium: 4%
- Folate: 7%
✨ Additional Notes / Tips
- Want extra fluff? Use unsweetened soy milk—it binds like a dream.
- For fancy flair, sprinkle sea salt over ganache. Yes, we’re classy like that.
- Keep refrigerated. Reheat gently or just eat cold like a midnight goddess.
- Don’t overfill or éclairs burst—just like us under pressure.
- Pair with a latte and compliments from strangers. You’ve earned both.
