How to Make Vegan Eclairs & Cream Puffs ~Masterclass
Vložit
- čas přidán 2. 02. 2022
- #masterclass #vegan #eclairs #pastrychef #eggfree #dairyfree
Vegan eclairs & cream puffs that actually pass for the real deal! Crisp shells that rise up with a hollow center to fill with your favorite pastry cream & whipped cream recipes!
This is a masterclass format being presented for free, so there is quite a lot of information to be explained about ingredients I'm using and why they work the way they do, so please watch the entire video before asking about substitutions and changes to this recipe as there are none.
Timestamps:
3:55 Ingredients
6:27 Recipe starts
8:13 Making the dough
11:56 Piping the dough
13:27 Out of the Oven
16:00 Filling the eclairs & puffs
18:50 dipping in chocolate
CLICK HERE FOR THE RECIPE www.gretchensveganbakery.com/...
CHECK ME OUT ON PATREON / gretchensbakery
SUPPORT ME ON PAYPAL www.paypal.me/gretchensbakery
Join my Facebook Page with over 500,000 others! / gretchensbakery
Check out my Instagram page too! / the_real_gretchensvega...
Check out my book available on Amazon! amzn.to/3oltQ32
Subscribe to my channel so you don't miss a single recipe! / gretchensbakery
WHY I AM VEGAN- MY STORY - www.gretchensveganbakery.com/... - Jak na to + styl
Vegan eclairs & cream puffs that actually pass for the real deal! Crisp shells that rise up with a hollow center to fill with your favorite pastry cream & whipped cream recipes!
This is a masterclass format being presented for free, so there is quite a lot of information to be explained about ingredients I'm using and why they work the way they do, so please watch the entire video before asking about substitutions and changes to this recipe as there are none.
Timestamps:
3:55 Ingredients
6:27 Recipe starts
8:13 Making the dough
11:56 Piping the dough
13:27 Out of the Oven
16:00 Filling the eclairs & puffs
18:50 dipping in chocolate
Recipes here www.gretchensveganbakery.com/vegan-eclairs/
Awesome! Thanks!!
Oh thank you thank you thank you! God I have missed chocolate eclairs
I wish there was a way to give you a thousand likes. You must definitely are the queen of the vegan bakery world.
You Just did! :)
I second that
Gretchen, is this for real ?? 😱 You have no idea how much I long for this and be able to eat choux pastries again. Thank you, thank you... 🙏
not vegan but i’ll never stop supporting you gretchen! absolutely genius that you came up with these. I see a lot of ‘vegan’ bakers on youtube but you’re probably the most educated one when it comes to developing... great job!
THANK YOU!
A FREE masterclass from you? Omg! You are a saint
Only Gretchen could beat a Gretchen recipe with another amazing recipe. I dare say I prefer this one over the originals. Their color is gorgeous.
Thank you!
You are a food maven and food genius! Honestly, you're inventing food that is so good you can just leave the animals alone altogether.
Thank you so much for this! ♡ I've been wanting these since going vegan five years ago. You're so right about depending on products when developing recipes, then they change the formula. I've had to rework so many recipes, and now only create with basic ingredients. My second favorite shot in the whole video though, after the gorgeous finished product shot with that gorgeous ganache and drizzle, is the pot on the burner, because of all of your beautiful plants, inside and out. Hopefully, you're still enjoying gardening.♡ We've still got a foot of snow on the ground. Ugh! Sending much love from Washington state! ♡♡♡
Thanks Angela! YES I am loving being here in Florida, however we just got hit with a cold snap and sadly I lost so many of the tropical foliage around the property. I tried to save as much as possible, but it was really hard to cover everything. It hasn't been this cold in Florida in years and not a 4 day stretch like this either (I'm way up north so it gets really cold here normally in February, but this was not as usual)
So sorry to hear about your plants. Don't beat yourself up over it, and try to look at it as opportunities to try new things (easier said than done, as I have killed my fair share of plants in the learning process).♡ I would think that tomatoes and peppers would be way happier in FL than NJ. Hopefully, you’re having more success with those, and that your soil is better there than the horrible (your words ♡) soil you received for your raised beds in NJ. Hahaha.♡ Good luck this year with your gardening efforts. ♡♡♡
you are a truly blessing to my life. I always skip all the cake, cream puffs etcetera. Thank you again for sharing your knowledge.
You really melt my ♥️ today. When I was a little child on special sundays, my dad just to buy those whipped cream puffs they were also filled with cocoa cream. We call them Lionesas.
Thank you very very much 😘😘😘
Oh Gretchen ,these are bloody amazing! Thank you 💖
THANK YOU!! These were so good.
What a science, thank u so much for sharing all this precious knowledge !! You definitly deserve more subscribers ...!!! In France we only have too unbelievebale woman that have contributed to the vegan french pastry evolution : Linda Vongdara and Berenice Leconte. But they are hard recepies so I was looking for something more accessible...
Wish u the best
Alice
Thank you for the kind comment! I hope you try it!
Aaaaaa!!!!... soooooo excited to make these!!!...Thank you Gretchen !!💗💗💗💗💗
Thank you. Will be trying these. Yum.
It looks so good!!! I will try one of this days to bake
Thank you for sharing your recipe.
It looks so delicious.😋
Wow, Gretchen! This is fantastic challenge and you have truly shown off your skills!!! Congrats on a really cool recipe that I hope to try soon!!!
The best looking pate a choux yet! Absolutely beautiful. Will try this next time and report back! 🤗 Thanks so much Gretchen!
Amazing ❤️ thank you!
Looks so good thanks
Technically perfected, and beautifully presented! Thanks for posting : )
You are a genius Gretchen!!! Thank you so much for this beautiful dessert...all of your desserts are just heavenly. You are so gracious to share. 💕🙌
I will be 100% be trying this method!
I got so excited when I saw this!!! I haven’t had an éclair for 15 years!!!
Wow! This looks amazing! I just made my own version of the dough for the first time ever and madea few mistakes along the way. I quickly realized I can't replace eggs with bananas here and thought about aquafaba so I was on the right track! Back to the drawing board and found your video. Now I am going to soak chickpeas to make some aquafaba and try this dough tomorrow ;)
Amazing recipe from stem to stern! Your graphics and music …wow Gretchen you’ve perfected it all 👏
Thank you so much! 😊
That’s brilliant ❤
You’re so awesome please never stop making vegan desserts.
Congratulations 🎉🎉🎉🎉
Dear Gretchen, What a wonderful day today. I can say you are a magician because you woke me up from sickness mood. I need to try this recipe ASAP! Nothing and nobody can stop me from doing these yummy and delicious vegan Eclairs. Over the years, I tried different recipes of the "Eclairs" and non of them where perfect and let me no desire to fill them with pastry cream.....went straight to the compost pile. You recipe is always trustful!
When I was watching your video, I got an idea of how we may prevent deflation of Éclair shells. My oven has a dehydration option, so what if we keep the baked Eclairs on the dehydration mode and slightly dry them out to prevent deflation, and we will do that continuously without taking them out of the oven . The dryer condition of the Éclair shells will be not a problem because the pastry cream filling and chocolate ganache cover will return the moisture to the dough. What is your opinion on dehydration of the shells?
What a wonderful idea! If you try it please let us know how you go! I can update the recipe post with that information if it works!
I am guessing the next cake will be St. Honore or Paris-Brest cakes ;)
Pandan cake? Thank you for this eclair!
Spooky 👻 How did you know that I was craving these yesterday? Thank you so much! ❤
Thank you thank you thank you! My friend’s daughter has an egg allergy and I’ve been looking for substitutes. I’ve been following you for a while.
Excellent thank you!
I tried some last weekend and it was such a fail. Spent three weeks in a French region cravings Eclairs seeing them everywhere! Thank's to your video/blogpost I ordered methylcellulose & Xantan Gum. I made my own aquafaba today, so if I fail I'll blame it on this. So excited to try 😍😍😍
Have you used Methlycellulose for other recipes? Online I only find lots of plantbased meaty patty recipes
Yayayay! I want to make! What about pandas cake 🙂
Magnificent!! Do you take suggestions? :-)
I would LOVE to see some more exotic baked recipes we don't really ever see on CZcams such as from Romania (where I'm from), Greece, Germany, Mexico, Japan... and really all around the world! So many possibilities.
Also, it would be awesome to see more healthy options - not instead of, but in addition to the incredible decadent masterpieces you already have. Sometimes it's good to have balance after all. Can't wait to see what you make next!!
Thank you! Yes I love to hear suggestions! I'm not so sure many people want to see healthy options from me, but it's worth another try (I say another because any of the healthier options I've made have gotten very low views and no interest)
there's cat paws on the measuring cup. very cute
it's Tucker & Ted :D
Pâte à choux is one of those treats I thought I would never have again, but videos like yours give me hope! Thank you for sharing!
Have you heard of the egg replacer called Panaceg? It seems like an exclusive vegan product. The chef claimed that it matches all of the 8 baking functions that eggs have!
Excellent! I have not heard of that!
Have you tried Just Egg yet in your recipes? It’s so good scrambled, omelettes…wonder how Just Egg could be used by your amazing creativity. These eclairs and cream puffs are gorgeous and thank you for veganizing!
Thankyou! I have not tried it in many recipes since I have a hard time getting it and it is so expensive when I can find it! But when I can get it, I do love it for breakfast ! I add it to my tofu scramble!
First - this video LOOKS great! So clear and the lighting is perfect. Second - I'm afraid to try this one.. I'm selling bakery at outdoor markets in the South and wonder if it would hold up in heat and humidity?
Thanks! Once filled they don't really stay crispy anymore, but other than that everything would be fine! I mean obviously not all day out in heat, but perhaps you have a cooler at least on the way there? And for storing back ups as you sell?
Hello Mam want the recipe of Vegan Butter 🙏.
Thank you so much.
Hello ms gretchen! Im a long time follower here since from your channel Woodland bakery. I tried your original eclair recipe before it was vegan and it was gooooooddd... Thanks. Unfortunately your ingredients mentioned in this recipe are unavailable in my country. May i ask for the original recipe you had? Thanks in advance!
Great recipe! Thank you for that. I’m high in cholesterol, can I skip butter for the dough?
You can skip whatever you want.
Hello! Thank you for your hard work! Is it possible to replace aquafaba with a solution of water + pea protein? I get wet inside.
Hey thanks! I have not tried that. This can be a finicky recipe so changing the formula could be a disaster, although you never know until you try!
Tried today and it did not rise. Didn't use methocel cause it didn't arrive on time but still sad. I will give it another try tho
youre amazing
Talking 'Classic Cakes' do you have a Bee Sting Cake recipe?
No I do not! Sorry! but here is my playlist for all the Classic Cakes czcams.com/video/wDC_rLVhYws/video.html
Hi Gretchen, how would you best make the eclairs larger without using a super duper massive pastry bag fitting?
I would use a super duper massive pastry bag fitting :D
LOL Not really massive, just this one amzn.to/3Ki2aba
Have you tried vegan just egg? Works beautifully in all my recipes
Yes I did try it here, I wasn't crazy about it
@@GretchensVeganBakery thank you! I’ll try your recipe! 💕🌱
So my. daughter has a chickpeas and dairy and gluten allergy so what do I replace it with?
As I mentioned in the video I have worked this recipe out to use these exact ingredients, so I have no alternative than this for those asking for substitutions. I would suggest to find a recipe that is already gluten free & allergy free since this recipe is not going to do well with any major changes like that
Thank you for recipe but i was failed. The dough was very good but when I baked the dough it deflated and spread. why did this happen? help pls
Oh no I'm sorry to hear that, the first place I start when trying to trouble shoot a failed recipe is to make sure you used exactly all the same ingredients as I did, and correctly
measured. It's hard to say what could have happened until we determine the above mentioned is all the same
I've tried the recipe exacly like u did it but unfortunately it didn't worked out :(
They didn't rise in the oven, they just fell apart :/
My pastry came out a lot more runny than yours, I'm not sure where I went wrong :( I didn't have a whisk so I stirred it with a wooden spoon, maybe that was the problem
شكرا على وجود طرجمة الى العربية 🥰🥰🥳🥰
HELLO! :) Have you had any experience with a cream puff recipe using JUST EGG?
Hello 👋🏻 in my many trials & tests i did try it, with not great results & ultimately settled on this recipe. I really didn’t want to rely on a 3rd party proprietary ingredient as I explained that was a major problem for me the first time I perfected the pate a choux recipe
thanks so much!
@@GretchensVeganBakery
In my browsing I found this video of a vegan creme puff that seems to get an excellent hollow structure. I thought you'd be interested 💛. (Just turn on the closed captioning since the video is in Italian: czcams.com/video/BWBMwWsgJL8/video.html) Thank you so much for the work you are doing Gretchen!
Thank you too!
6.27 of talk before the recipe! :(
You don't have to watch the video. There is a link to the recipe.
you talk to much
Yes I have been told that, Some like it~ some don't.
(Ps~ It's "you talk TOO much" you are missing an "o" )
There's a link to the recipe. No talking at all.