Thursday, 1 November 2012

Vegan Eclair

To celebrate the world vegan day I have decided to do something really special and this mouthwatering, sweet, luxurious, delightful, comforting, rich, chocolaty recipe it just perfect. 
I decided to use puff pastry because I wanted the pastry to be light and crunchy and the raw whipped cream is to die for, absolutely divine and and really versatile, I'm sure I'll use it in other recipes. So indulge yourself and enjoy these beauties!!

Whipped cream ingredients:
1 cup cashew nut
3 tbsp golden syrup
1/4 cup spread (I use Pure)
6 tbsp coconut water
1 tsp vanilla extract

Chocolate topping ingredients:
100g chocolate (70% - 75%)
150ml single cream (I always use Alpro)

Eclair Ingredients:
1 sheet of puff pastry

1 - Using a upside down small glass make circle cut on the pastry. Group the remaining pastry and roll so you don't waste pastry.
2 - Using a back of a small spoon or a wooden spoon lightly press the centre of the circles and bake it at 180c for 25 minutes
3 - In the meantime mix all the ingredients of the whipped cream in a food processor and beat for a minimum of 5 minutes or until the mixture smooth, creamy, and slightly fluffy.
4 - Melt the chocolate in the microwave and mix with the single cream.
5 - When the pastry is swollen and golden brown, remove it from the oven and using a sharp knife cut the middle of it to open the shells. You will see that there will be a line on the side and that only by pressing the knife you will be able to easily open it.
6 - Put 2 tbsp of the whipped cream on the base of the shells, dunk the top of the chocolate cream and close it pressing lightly
7 - Take the eclairs to the fridge for at least an hour before serving.


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