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Vegan Chocolate Beetroot Cake

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  If you think vegetables don’t belong in cake, this Vegan Chocolate Beetroot Cake will change your mind. The earthy sweetness of fresh beetroot adds incredible moisture and a subtle depth of flavor, perfectly complementing the rich cocoa. Best of all, this indulgent dessert is completely plant-based — no dairy, no eggs, just wholesome, delicious ingredients. This cake is perfect for birthdays, afternoon tea, or as a guilt-free treat for chocolate lovers. The beets not only keep the cake moist but also add natural nutrients, making it a slightly healthier option without compromising on flavor or texture. Serve it plain, with vegan chocolate frosting, or a dusting of powdered sugar for a stunning presentation. Ingredients For the Cake: 2 medium beetroots (about 200g), cooked and pureed 1 1/2 cups (190g) all-purpose flour 1 cup (200g) granulated sugar or coconut sugar 1/2 cup (50g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp bakin...
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Homemade Éclairs with Hazelnut Cream

Homemade Éclairs with Hazelnut Cream


Bring the charm of a French pâtisserie into your kitchen with these Homemade Éclairs filled with Hazelnut Cream. Light and airy choux pastry shells are baked to perfection, then filled with a rich hazelnut pastry cream and topped with glossy chocolate glaze. Elegant, delicious, and absolutely worth the effort!

Ingredients:


For the choux pastry:

  • ½ cup (120ml) water

  • ½ cup (120ml) milk

  • ½ cup (115g) unsalted butter

  • 1 tablespoon sugar

  • ¼ teaspoon salt

  • 1 cup (125g) all-purpose flour

  • 4 large eggs

For the hazelnut pastry cream:

  • 2 cups (480ml) milk

  • 4 egg yolks

  • ½ cup (100g) granulated sugar

  • ¼ cup (30g) cornstarch

  • 1 teaspoon vanilla extract

  • ⅓ cup (80g) hazelnut spread (like Nutella)

  • 1 tablespoon unsalted butter

For the chocolate glaze:

  • ½ cup (120ml) heavy cream

  • 100g dark chocolate, chopped

  • 1 tablespoon butter (optional, for shine)

Homemade Éclairs with Hazelnut Cream


Instructions:


  1. Make the choux pastry:
    In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
    Add the flour all at once and stir until a dough forms and pulls away from the sides.
    Remove from heat and cool slightly.
    Add eggs one at a time, beating well after each, until smooth and glossy.

  2. Pipe and bake:
    Preheat oven to 200°C (400°F).
    Pipe 4-inch (10 cm) logs onto a parchment-lined baking sheet.
    Bake for 20–25 minutes or until puffed and golden. Cool completely.

  3. Make the hazelnut cream:
    In a saucepan, heat milk until warm.
    In a bowl, whisk egg yolks, sugar, and cornstarch.
    Slowly pour in the warm milk while whisking. Return to heat and cook until thick.
    Remove from heat. Stir in vanilla, hazelnut spread, and butter.
    Let cool completely before filling.

  4. Make the glaze:
    Heat cream until steaming, then pour over chopped chocolate.
    Stir until smooth, add butter for extra shine if desired.

  5. Assemble the éclairs:
    Cut éclairs in half lengthwise or poke holes in the bottom.
    Fill with hazelnut cream using a piping bag.
    Dip tops in chocolate glaze or drizzle it over.


Tip:

Refrigerate éclairs for 1–2 hours before serving for the best flavor and texture!


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