Being an excellent sweet to serve with tea, this vegan éclairs are very easy to make.
To make the dough you’ll need:
— 1 glassful water
— 1 glassful flour
— 100 g margarine
— Egg replacer (equals 4 eggs)
— A pinch of salt
For egg replacer you can use the following ingredients:
1 egg = 2 glassfuls water + 1 tablespoon vegetable oil + 2 teaspoon baking powder: 1 egg = 2 tablespoon water + 2 teaspoon baking powder; 1 egg = 2 tablespoon corn or potato starch
When making sugary pastry, the surrogate will be like this:
1 egg = 1 tablespoon corn starch + 2 tablespoon water; 1 egg = 1 banana mashed into puree; 1 egg = whisk 2-3 tablespoon of soy flour with a splash of water and then pour it into the dough.
Let’s begin with making the dough. Fill the saucepan with water, put margarine and salt. Bring to a boil, wait till the margarine dissolves. Now add flour, mix vigorously and remove from the fire. While the mix cools down, prepare the surrogate for four eggs. Mix the surrogate with the dough. Now we should make the form. I made it by hand, without the use of any special tools. I rolled it out on my palms and then joined the ends. It must be about 1 cm in diameter. Lay it out on the baking sheet and begin to bake. Do it at 180° C, for 25 minutes.
While the éclairs are baking, begin to make cream.
You will need the following ingredients:
— 250 g vegan margarine (at room temperature)
— 200 g sugar powder
— 100 ml grain milk
— 1 teaspoon vanilla
Boil the milk and then let it cool down to room temperature. Join all the ingredients. Beat them with mixer until the mass becomes smooth and pearl. Bake for 3-5 minutes. All done!
When the éclairs are ready, let them cool down. Cut them and fill with cream. As for decoration, it is entirely up to you. Sprinkle them with sugar powder or pour them with syrup.
Enjoy you meal!