Sunlit Garden Eclairs

Allergens

None

Ingredients

• 1 1/2 cups unsweetened almond milk
• 1 cup coconut cream
• 1/4 teaspoon saffron threads
• 3 tablespoons cornstarch
• 1/2 cup granulated sugar
• 2 tablespoons rosewater
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 cup vegan dark chocolate, chopped
• 6 eclair shells, baked and cooled
• Edible flowers, for garnish

Instructions

1. In a small bowl, combine the cornstarch and 2 tablespoons of almond milk to create a slurry. Set aside.
2. In a medium saucepan, heat the remaining almond milk, coconut cream, and saffron threads over low heat until the saffron is fragrant and the mixture is steaming, but not boiling. Stir occasionally to prevent scorching.
3. In another bowl, whisk together the sugar and cornstarch slurry. Slowly add the heated milk mixture into the sugar cornstarch mixture while continuously whisking to prevent lumps.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and add the rosewater and vanilla extract. Stir well to combine.
5. Transfer the filling to a clean bowl and cover with plastic wrap to prevent a skin from forming. Allow to cool completely before using.
6. Melt the chocolate and cocoa powder together in a double boiler or in the microwave in short intervals, stirring between each interval to avoid burning.
7. Once the eclair shells are cooled, pipe or spoon the filling into each one and then drizzle with the melted chocolate.
8. Garnish with edible flowers for an extra touch of garden whimsy.

Chef’s Insight

To achieve the perfect consistency for the filling, cook it until it reaches the nappe stage. This means the mixture should be thick enough to coat a spoon but still flow easily.

Notes

Be sure to use high-quality vegan chocolate for the best flavor and texture.