This recipe was sort of inspired by my boyfriend. He's not a "sweets" person (I know, I try not to judge him for it), so I often find myself trying to coax him into indulging so I'm not alone in my glutony. If the sweet is in donut form, there's a 50/50 chance he will be into it, and those are good odds. Eclairs were as creative as I could get within these confines and they also happened to conform to my criteria for sweets as well, which is "pretty much anything". Did I mention they are amazing?
After many failed attempts I have finally made this whole food treat completely vegan. A puffy pate a choux-based pastry without eggs?? Don't ask me how, but I've done it. Ok, go ahead and ask me...here's the recipe.
Lavender Cream Eclairs
Pate a choux (dough)
12 oz. water
1 oz. coconut oil
6 oz. spelt flour
2 teaspoons baking powder
4 oz. potato boiled, peeled and mashed
1 teaspoon coconut sugar (optional)
pinch of salt
Combine flour and baking soda, set aside.
Whisk together mashed potato and 3.5 oz. water, set aside.
Bring 8.5 oz. water, coconut oil, salt and coconut sugar to a boil. Remove from heat and add the flour mixture all at once while stirring rapidly with a wooden spoon until the dough comes together to form a ball. Cook dough over low heat while stirring. Remove from heat and slowly mix in mashed potato mixture.
Place dough in pastry bag/plastic baggie and pipe mini eclairs onto baking sheet. They aren't going to spread, so make sure they're the size you want them when done.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake for approximately 20 more minutes.
Lavender Pudding, omit pistachios
When the pastries have cooled, there is a nifty little break around the edge. Gently slice along one side of the pastry and pipe the pudding inside. Don't be stingy. Pipe until it starts to ooze out.
Melt your favorite dark chocolate, or combine 1 part coconut oil with 1 part cocoa powder and sweetener to taste and melt.
Don't pour the glaze over the eclair. Simply dip the top of the filled eclair in the chocolate and lay face-up to harden. This will create that flawlessly smooth chocolate coating