First up the fried doughnut eclairs.
Add the milk & margarine to a small saucepan and place over a low heat to melt & combine together. Add all the dry ingredients to a mixing bowl. Once the margarine has melted together with the milk, add it to the bowl with the dry ingredients. Mix using a spatula until it forms a wet dough.
Lightly flour your hands & your work surface. Pick up around 3 tbs of dough & roll into a rough sausage shape around 2 inches long.
Once you’ve shaped all of the dough into sausages preheat your fryer to around 170 degrees. If you’re using a saucepan, only fill it half way high with oil & test if it’s hot enough by dropping in a little piece of dough (if it bubbles and floats to the top, the oil is hot enough).
Fry a 3-4 pieces at each time for 3-4 minutes or until golden brown, you may need to flip them over half way through cooking.
When cooked remove them from the oil using a spider or slotted spoon -shaking off excess oil. Place the eclairs straight onto a tray lined with kitchen paper. Fry the rest of the eclairs then allow to cool. T
o make the Baileys whipped cream, add all the ingredients to a mixing bowl. Whisk the mix until it’s thick and creamy. Feel free to add additional Baileys Almande if you like. Set aside until you’re ready to serve.
Before making the eclairs, make the chocolate coating. Add the milk, agave nectar & baileys to a saucepan & place over a low heat to warm gradually. Meanwhile, add the chopped chocolate to a mixing bowl. When the milk mixture is piping hot, pour it over the chocolate. Stir the mix until its smooth & all the chocolate has melted.
Cut the eclairs in half lengthways. Pipe or spoon generous amounts of the cream onto the bottom half then dip the top in the chocolate mixture.
Place the top on & serve with fresh strawberries.
Dipping ganache for doughnut éclairs - Lucie Bennett
Ingredients
140g unsweetened almond milk
250g Raw vegan dark chocolate
1 tbsp vegan butter (room temperature)
25g Baileys Almande
Method
Roughly chop the chocolate into small pieces with a serrated knife and place in a bowl
Bring the milk to the boil and over the chocolate add in the butter and stir until the chocolate and butter have completely melted
Pour in a shot of Baileys Almande
Use the ganache straight away and dip in each éclair top
Any extra sauce can be served on the side as a ganache dip