Is it possible to make a vegan choux type pastry? And if so how would you make a light creamy filling ie. for eclair or profiterole?

Cleaning out the pantry and refrigerator is like going on a scavenger hunt for hidden treasures. You never know what you might find lurking- a bag of cake crumbs, a jar of cookie bits, or a small container of creams. With a little bit of creativity and imagination, you can transform these forgotten ingredients into a new and exciting dessert. It’s like playing the game of Chopped, but instead of a basket of mystery ingredients, you have your own kitchen to explore. So come on, join Vegan Pastry Master Fran Costigan, and let’s uncover those hidden gems and whip up some delicious treats! Bring your questions and get ready to spring into some new flavors.