Making French bakery treats at home might seem tricky, but these eggless chocolate eclairs are actually very simple to make.
Traditional choux pastry usually relies on a lot of eggs, which can be tough if you have an allergy or simply choose to avoid them.
In this recipe, I use aquafaba to get that same light and airy puff without using any eggs at all.
Each pastry shell gets filled with a smooth, homemade vanilla cream that is also completely egg free.
To finish them off, a quick dip in rich chocolate glaze gives you the perfect bakery style dessert right from your own kitchen.
Why You’ll Love It
Light, Crisp Pastry – The choux shells bake up crisp outside, airy inside, and sturdy enough for generous vanilla filling.
Rich Vanilla Center – Creamy vanilla pastry filling brings smooth sweetness that balances the dark chocolate glaze beautifully.
Silky Chocolate Glaze – The semi-sweet chocolate topping adds a glossy finish and rich flavor without overwhelming the filling.
Ingredient List
For the Choux Pastry
- 1/2 cup Water
- 1/2 cup Whole Milk
- 1/2 cup Unsalted Butter
- 1 tbsp Granulated Sugar
- 1/4 tsp Fine Salt
- 1 cup All-Purpose Flour
- 2 tbsp Cornstarch
- 2/3 cup Aquafaba, Room Temperature
- 1/2 tsp Baking Powder
For the Vanilla Filling
- 2 cups Whole Milk
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 1/8 tsp Fine Salt
For the Chocolate Glaze
- 4 oz Semi-Sweet Chocolate, Chopped
- 1/2 cup Heavy Cream
Directions
Step 1
Whisk the whole milk, granulated sugar, and cornstarch for the filling in a saucepan until smooth. Cook over medium heat, whisking constantly, until thick and bubbling, then remove from the heat and stir in the butter, vanilla extract, and salt. Cover the surface and refrigerate until cold.
Step 2
Preheat the oven to 425°F and line a large baking sheet with parchment paper. Bring the water, whole milk, butter, sugar, and salt to a full simmer in a medium saucepan.
Step 3
Add the all-purpose flour and cornstarch at once and stir vigorously over medium-low heat for about 2 minutes, until the dough forms a smooth ball and a thin film develops on the bottom of the pan. Transfer the dough to a mixing bowl and cool for 5 minutes.
Step 4
Beat the aquafaba into the warm dough in 3 additions, mixing thoroughly after each addition, until the pastry is smooth, glossy, and soft enough to pipe while still holding its shape. Beat in the baking powder last.
Step 5
Pipe the dough into twelve 4-inch logs on the prepared baking sheet. Bake for 15 minutes at 425°F, reduce the oven to 350°F without opening the door, and bake for another 22 to 26 minutes until deeply golden and crisp.
Step 6
Turn off the oven, make a small opening at each end of every eclair, and leave them in the warm oven for 10 minutes to dry. Transfer them to a rack and cool completely before piping the chilled vanilla filling into the centers.
Step 7
Heat the heavy cream until steaming and pour it over the chopped chocolate. Let stand for 2 minutes, stir until smooth, then dip the tops of the filled eclairs into the glaze and allow the chocolate to set.
Tips
Cook The Choux Dough Thoroughly
After adding the flour and cornstarch, keep stirring over medium-low heat until the dough forms a smooth ball and a thin film appears on the bottom of the saucepan.
This step removes extra moisture from the dough, which helps the eclairs puff properly instead of spreading or staying soft inside.
Add The Aquafaba Slowly
Let the cooked dough cool for about 5 minutes before adding the room temperature aquafaba. Mix it in three additions, beating well after each one.
Stop adding aquafaba when the dough looks glossy and smooth and falls from the spoon in a thick ribbon. If it becomes too loose, the eclairs may spread and lose their shape while baking.
Pipe Even Eclairs
Pipe twelve logs that are close to 4 inches long and similar in thickness so they finish baking at the same time. Keep the piping tip close to the parchment as you pipe to create an even shape.
If the ends have small points, lightly smooth them with a damp fingertip. Leave space between the logs because the dough will expand in the oven.
Try These Next
- Eggless Boston Cream Donuts
- Eggless Boston Cream Pie
- Eggless Chocolate Souffle
- Eggless French Madeleines
- Eggless French Vanilla Creme Brulee
Questions You Might Have
What consistency should the aquafaba choux dough have before piping?
The dough should look smooth and glossy, with a soft texture that slowly settles after being piped but still holds the shape of each log.
If it feels stiff, mix it a little longer before adding more aquafaba. Add the aquafaba gradually because the exact amount needed can vary slightly.
Eggless Chocolate Eclairs
Ingredients
Equipment
Method
- Whisk the whole milk, granulated sugar, and cornstarch for the filling in a saucepan until smooth. Cook over medium heat, whisking constantly, until thick and bubbling, then remove from the heat and stir in the butter, vanilla extract, and salt. Cover the surface and refrigerate until cold.
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Bring the water, whole milk, butter, sugar, and salt to a full simmer in a medium saucepan.
- Add the all-purpose flour and cornstarch at once and stir vigorously over medium-low heat for about 2 minutes, until the dough forms a smooth ball and a thin film develops on the bottom of the pan. Transfer the dough to a mixing bowl and cool for 5 minutes.
- Beat the aquafaba into the warm dough in 3 additions, mixing thoroughly after each addition, until the pastry is smooth, glossy, and soft enough to pipe while still holding its shape. Beat in the baking powder last.
- Pipe the dough into twelve 4-inch logs on the prepared baking sheet. Bake for 15 minutes at 425°F, reduce the oven to 350°F without opening the door, and bake for another 22 to 26 minutes until deeply golden and crisp.
- Turn off the oven, make a small opening at each end of every eclair, and leave them in the warm oven for 10 minutes to dry. Transfer them to a rack and cool completely before piping the chilled vanilla filling into the centers.
- Heat the heavy cream until steaming and pour it over the chopped chocolate. Let stand for 2 minutes, stir until smooth, then dip the tops of the filled eclairs into the glaze and allow the chocolate to set.