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.
