Indulge in these delightful vegan eclairs inspired by the beauty of cherry blossoms. With a light pastry filled with whipped coconut cream and a luscious cherry filling, they're a perfect treat for any occasion.
Ingredients: 1 cup almond milk. 1/2 cup vegan butter. 1 cup all-purpose flour. 1/4 cup cornstarch. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1 cup canned coconut cream, chilled. 1/4 cup powdered sugar. 1 cup fresh cherries, pitted and halved. 1/4 cup cherry jam. 1/4 cup water. 1 tbsp cornstarch dissolved in 2 tbsp water. Powdered sugar, for dusting.
Instructions: Preheat oven to 400F 200C and line a baking sheet with parchment paper. In a saucepan, heat almond milk, vegan butter, maple syrup, vanilla extract, and salt over medium heat until butter is melted and mixture is simmering. Remove from heat and quickly stir in flour and cornstarch until a dough forms. Transfer dough to a piping bag fitted with a large round tip. Pipe dough onto prepared baking sheet into 4-inch long strips, leaving space between each. Bake for 25-30 minutes or until golden brown and puffed. Remove from oven and let cool completely. While the eclairs are cooling, prepare the cherry filling. In a small saucepan, combine cherry jam, water, and cornstarch mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool slightly. In a mixing bowl, whip chilled coconut cream and powdered sugar until stiff peaks form. Slice cooled eclairs horizontally and fill with whipped coconut cream and a spoonful of cherry filling. Top each eclair with halved cherries and dust with powdered sugar. Serve immediately and enjoy!
Bobby M
