Vegan chocolate french crème eclairs

1. Preheat the oven to 190 degrees Celsius.
2. In a medium saucepan, add the vegan butter, water, soy milk, salt, and sugar, and heat to medium. Stir until the butter has melted, then bring it to a simmer.
3. Reduce the heat to low and add the flour all at once. Stir until the flour is mixed in and a ball of dough forms. Alternatively, microwave at 1-minute intervals until the dough comes together. 
4. Cook the dough in the pan for 2 minutes, mashing the bottom against the bottom of the pan.
5. Transfer the dough to the bowl of a stand mixer (or a large bowl) and let cool for 5 minutes.
6. For the eggs substitute: In a medium bowl, pour in the 1/4 cup aquafaba, then add the potato starch, tapioca starch, baking powder, and xanthan gum. Using a whisk, whisk the powder into the aquafaba until foamy, about 1-2 minutes.
7. With a whisk or a hand mixer- Mix until combined, about 30 seconds to 1 minute.
8. Line a baking sheet with parchment paper and lightly brush it with water, which helps them puff up and not dry out.
9. Transfer the pastry dough to a piping bag with a large tip. For cream puffs or profiteroles, pipe mounds about 2 cm tall, a few cm apart on the parchment paper. For eclairs, make them mini, about 1 cm tall and 3 cm long.
10. Brush a little egg replacer on each one, gently. Bake in the center rack of the oven for 20 minutes at 190 degrees Celsius. Then, without opening the door, lower the heat to 180 degrees Celsius and bake for 5-10 more minutes until golden. 
11. Remove from oven and transfer to a cooling rack. Allow them to cool completely before slicing open and filling.

1. Slice or pipe in from the bottom, pipe a large mound of coconut whipped cream (or custard) on the bottom half. Place the top pastry half on top, gently, then dust with powdered sugar or dip the top in chocolate sauce.

For eclairs

1. Prepare the chocolate topping: Place the chocolate chips and soy milk in a bowl and microwave for 30 seconds to 1 minute, stirring until it’s completely melted and smooth.
2. Slice the eclair pastry in half, lengthwise, and pipe a good amount of custard onto the bottom half-or pipe in from the bottom. 
3. Drizzle or dip the top of the pastry into the chocolate, then place it on top of the custard.
4. Store vegan eclairs and cream puffs in the refrigerator for 2-3 days in a covered container. They can also be frozen, but are always better fresh.

Pastry cream

1. Whisk all of the ingredients together and bring to a simmer on low until nice and thick. 
2. Once thick, scoop into a bowl, cover with cling film, and let it cool. 
3. When ready to pipe, whisk up again. Scoop into a piping bag with a large tip- and pipe!