Normally, I object to desserts that just take pareve stuff and substitute it into recipes to come up with pareve desserts. But today, I don’t know why, I just needed eclairs. I have never made them before, but they were super-easy!
Step by step:
Basic pareve Pâte à choux aka “shoe paste” (I used Earth Balance sticks instead of butter), piped with a medium ziploc freezer bag into “hot dog” shapes:
Baked, then poked with a toothpick so they can vent steam while cooling, to prevent sogginess:
When cool, skewered at the toothpick end to open up the hole a bit, and then I piped in pareve “bavarian cream” – vanilla pudding mix (made with soy milk), mixed with NutriWhip. Any ratio that tastes good would work!
Meanwhile, here’s the mess on the table!
Finally, add a simple pareve coconut-milk ganache (from this recipe at Couldn’t be Pareve) and dip, dip, dip – I was generous with the dip!
Can you see the one I’ve snuck onto a plate in the background?
Here it is – breakfast! It’s a mitzvah to sample Shabbos food before Shabbos, just to make sure it’s yummy, of course.
Mmm….. yes, indeed: it WAS as good as it looks! I can’t believe it’s not dairy! (if I hadn’t made it myself, I wouldn’t)
So there it is… my first time making eclairs, but definitely not my last.