This is my second Daring Bakers challenge and boy what a challenge it was this month for a vegan! The recipe was from a cookbook written by Dorie Greenspan: Chocolate Desserts by Pierre Herme.
Pierre Herme is a world-renowned French pastry chef who Vogue called, “The Picasso of Pastry”. His website demonstrates his beautiful creations that can be found in at his jewel box pastry shop in France.
We were given his eclair recipe to replicate. I’ve made eclairs before in my past non-vegan life and they are quite delightful to make and eat. Pate a choux is the dough that is used to make this puffy babies. One of the key ingredients is the eggs to help them rise. I thought about this for some time and tried to figure out how this was going to work for a vegan. I surfed the web to find any inspiration for this recipe and found a lot of chefs saying it’s just not possible. Well, I did not want to give up so I daring took this challenge on not sure of my success.
So I used Ener-G Egg Replace and whipped the heck out of it with my mixer. My pate a choux did not turn out as puffy as it should be but I kind of expected that. I filled them with a coconut pastry cream and dipped them in a delicious dark vegan chocolate ganache and drizzle some homemade white chocolate on the tops.
If I had more time in my life I would spend hours and hours perfecting the recipe but I have to run a business and be a mom. Maybe when I retire and Sugar Plum Vegan is so successful that I have other people doing my job for me I will tackle the vegan eclair again. Until them I am satisfied with my outcome, they are good enough for me to eat and sometimes that’s just all you need.