Vegan Chocolate Eclairs with Coconut Whipped Cream

vegnews.com

DuckDinnerDash

subheading: For the flax egg whites:

2 cups water, plus more as needed

⅓ cup whole flaxseeds

subheading: For the coconut whipped cream:

2 cans chilled full-fat coconut milk (should be refrigerated for several days)

3 tablespoons maple syrup

2 teaspoons vanilla extract

1 tablespoon Grand Marnier

subheading: For the vanilla bean custard:

1 can light coconut milk

⅓ cup sugar

1 vanilla bean, split open

2 tablespoons vegan butter

1 tablespoon brandy

¼ cup cornstarch mixed with 3 tablespoons water

1 cup coconut whipped cream

subheading: For the éclairs:

1 cup almond milk

¼ cup vegan butter

1 tablespoon sugar

¼ teaspoon salt

1 cup all-purpose flour

3 tablespoons Egg Replacer powder, mixed with cup water

½ cup flax egg whites

1 tablespoon baking powder

2 teaspoons apple cider vinegar

Vanilla bean custard

⅓ cup chopped dark chocolate, melted

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