Pumpkin Eclairs

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I mentioned when I shared the recipe for vegan choux pastry that I made eclairs, and here is the recipe for Pumpkin Eclairs. To flavour the creme patisserie I used pumpkin syrup. It is one of those syrups for cocktails, sold at a local barista shop. As the syrup contains a lot of sugar, I didn’t add any sugar in the creme pat. With the dark chocolate on top, this is not a sweet dessert. So, if you like sweet desserts, add sugar in the creme and maybe use vegan milk chocolate for the top.

Pumpkin Eclairs

I will not talk again on how to make the choux, as I already explained in the previous post: Vegan Choux Pastry and there are tips on how to make sure your pastry will look amazing. You can add a bit of turmeric if you want the creme to have a brighter colour. I didn’t add any.

Ingredients for Pumpkin Eclairs:

– 9 choux
– 45g plain white flour
– 500ml soya milk
– 80g pumpkin syrup
– 50g dark chocolate
– 15ml soya milk (for the chocolate)

Pumpkin Eclairs. How it looks inside

In a bowl tip the flour and mix it with the syrup. Meanwhile, in a saucepan, heat the milk until it reaches boiling point. Pour it gradually over the flour mixture and incorporate with a spoon. Pour the mixture back in the saucepan and put it back on the hob, at medium heat. Stir and leave to cook for a minute or two.

Take the creme off the heat and leave it to cool completely before you can pipe it into the cold choux.

Put the dark chocolate and the milk in a bowl and heat them in the microwave. Take out after a few seconds, stir before you put it back into the microwave. Repeat until the chocolate is melted. Coat the top of the choux with dark chocolate and enjoy your vegan Pumpkin eclairs.

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