Chocolate Eclairs

My first attempt at making chocolate Eclairs, was a bit tricky and godly and tiny than the normal ones in the shops..Patisserie cream is the traditional filling for éclairs, but if time is short you can fill them with whipped vegan cream.



150 ml/1/4 pint/2/3 cup water
60 g/2 oz/1/4 cup vegan butter, cut into
Small pieces
90 g/3 oz/3/4 cup strong plain (all-purpose) gluten-free
Flour, (optional) sieved (strained
2 vegan eggs


2 vegan eggs, lightly beaten
50 g/1 ¾ oz/4 tbsp castor sugar (superfine) sugar
2 tbsp cornflour (cornstarch)
300 ml/1/2 pint/ 1 ¼ cups vegan milk
¼ tsp vanilla flavouring (extract)


25 g/1 oz/2 tbsp vegan butter
1 tbsp vegan milk
1 tbsp cocoa powder
100 g/3 ½ oz/1/2 cup icing (confectioners) sugar
A little white vegan chocolate, melted (optional)


1.Lightly grease a baking tray. Place water in a saucepan, add the butter and heat gently until the butter melts. Bring to a boil, then remove the pan from the heat and add the flour in one go, beating well until the mixture leave the sides of the pan and forms a ball. Leave to cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture. Spoon into a large piping bag fitted with a 1 cm/1/2 inch plain nozzle (tip).

2.Sprinkle the tray (sheet) with a little water. Pipe the éclairs 7.5 cm/3 inch long, spaced well apart. Bake in a preheated oven, 200°C/ 400°F/Gas Mark 6, for 30-35 minutes or until crisp and golden. Make a small slit in each one to let the steam escape; cool on a rack.

3.To make the patisserie cream, whisk the eggs and sugar until thick and creamy, then fold in the cornflour (cornstarch). Heat the milk until almost boiling and pour on to the eggs, whisking. Transfer to the pan and cook over a low heat, stirring until thick. Remove the pan from the heat and stir in the flavouring (extract). Cover with baking parchment and cool. To make the icing, melts the butter with the milk in a pan, remove from and stir in the cocoa powder and sugar. Split the éclairs lengthways