This is a compilation of over 40 recipes that are offered in the VEGAN ECLAIR & CHOUX PASTRIES COURSE and the GLUTEN FREE ECLAIR COURSE at Vegan Gastrononmy Culinary Academy.
This is ONLY the RECIPES and does not include the training videos or the oppotunity to receive a certification/participate in the online classroom experience.
All recipes are: Egg-Free, Dairy-Free, Plant Based, Gelatin Free and offer Gluten-Free Options.
CHOUX PASTRY RECIPES
- Chocolate Silk Eclair Vegan Pate Choux finger filled with silky Chocolate Creme Patissiere dipped in a shiny Chocolate glaze.
- Classic Caramel Eclair Vegan Pate Choux finger filled with Salted Caramel Creme Patissiere dipped in shiny Caramel glaze.
- St. Honore Gateaux Crunchy Pate Feuilleté (French Puff Pastry) base topped with Creme Patissiere filled Mini Vegan Choux buns dipped in a crisp caramel and garnished with stable vanilla bean cream.
- Paris-Brest Crunchy Almond & Hazelnut Vegan Pate Choux ring filled with chocolate feuilletine crunch, Praline Mousseline Cream and Praline drizzle.
- Choux au Craquelin (Crunchy Cream Puff) Little Vegan Choux buns with crunchy biscuit shell topped with swirls of light plant-based cheesecake mousse and a sour cherry confit centre.
- Churros Spanish fried choux sticks served with classic ganache sauce and French Caramel Sauce
GLUTEN FREE OPTIONS
- Coffee Pecan Eclair Vegan GLUTEN-FREE Pate Choux finger filled with silky Coffee Pecan Creme Patissiere, Pecan Praline paste, dipped in a professional shiny glaze and topped with crunchy Glassy Pecans.
- Raspberry Rose Love Eclair Vegan GLUTEN-FREE Pate Choux finger filled with Raspberry Rose Creme Patissiere, Raspberry Confit dipped in a shiny fondant glaze and topped Rose petals & Raspberry.
DOUGH RECIPES
- Vegan Choux Dough
- PUFF PASTRY
- Craquelin Dough
- Gluten-Free Choux Dough
CREAM RECIPES
- Vanilla Pastry Cream for Eclair
- Chocolate Silk Eclair Filling
- Classic Caramel Eclair Filling
- Coffee Pecan Pastry Cream
- Raspberry Rose Pastry Cream
- Coffee Cream Eclair Filling
- Praline/Nuts Eclair Filling
- Fruits Cream Eclair Filling
- Praline Mousseline Cream
- Stable Whipped Cream
- Cheesecake Mousse
ECLAIR GLAZE RECIPES
- Shiny Chocolate Eclair Glaze
- Shiny Caramel Eclair Glaze
- Shiny Coffee Eclair Glaze
- Raspberry Fondant Eclair Glaze
- Easy Fondant Glaze for Eclairs
SAUCE RECIPES
- Praline Paste
- Classic Caramel Sauce
- Sour Cherry Confit
- Berry, Pineapple, Peach, Rhubarb or Apricot Confit
- Classic Chocolate Ganache
- Pecan Praline Paste
- Raspberry Confit
TEXTURES & DECORATION RECIPES
- Crystalised Chocolate Pebbles
- Chocolate Tempering
- Vegan Feuilletine (Lace wafers)
- Chocolate Feuilletine Crunch
- Glassy Candied Pecans
- Crunchy Caramel
- Caramel Dust
Choux pastry, or pâte à choux is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs. At Vegan Gastronomy we teach how to replace eggs with a plant based alternative that helps to maintain the texture, mimic the taste, reduce the cost over eggs, and have the same roles that eggs play in the pastry.
Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French cuisine and Spanish cuisine, and is the basis of many notable desserts, including profiteroles, éclairs and churros.
UNIQUE INGREDIENT
- PANACEGG (Whole plant based egg-replacer) used to make the choux dough and pastry cream
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