Print

Gluten-Free Eclairs with Dairy-Free Pastry Cream

Gluten-Free Eclairs with Dairy-Free Pastry Cream
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Gluten-free eclairs recipe w/ dairy-free pastry cream. Learn the simple technique for your perfect dessert (Easy, step-by-step).

Ingredients

  • For the Choux Pastry: 115 grams dairy-free butter
  • For the Choux Pastry: 240 milliliters water
  • For the Choux Pastry: 1/4 teaspoon salt
  • For the Choux Pastry: 120 grams gluten-free all-purpose flour blend
  • For the Choux Pastry: 4 large eggs, at room temperature
  • For the Dairy-Free Pastry Cream: 480 milliliters unsweetened almond milk or oat milk
  • For the Dairy-Free Pastry Cream: 100 grams granulated sugar
  • For the Dairy-Free Pastry Cream: 30 grams cornstarch
  • For the Dairy-Free Pastry Cream: 1/4 teaspoon salt
  • For the Dairy-Free Pastry Cream: 4 large egg yolks
  • For the Dairy-Free Pastry Cream: 2 tablespoons dairy-free butter
  • For the Dairy-Free Pastry Cream: 2 teaspoons vanilla extract
  • For the Chocolate Glaze: 170 grams dairy-free chocolate chips
  • For the Chocolate Glaze: 60 milliliters canned coconut milk (full-fat)
  • For the Chocolate Glaze: 1 tablespoon maple syrup or agave (optional)

    • Instructions

  • Preheat oven to 425°F (220°C). Line two baking sheets. In a saucepan, combine dairy-free butter, water, and salt. Bring to a boil. Reduce heat to low, add gluten-free flour all at once, and stir vigorously for 1-2 minutes until a ball forms. Transfer to a bowl to cool for 5 minutes.
  • Using a mixer, beat the dough for a minute. Add the eggs one at a time, beating fully after each addition until the dough is smooth and glossy.
  • Pipe 4-inch lines of dough onto the prepared sheets. Bake at 425°F for 15 minutes. Without opening the door, reduce temperature to 350°F (175°C) and bake for 20-25 minutes until golden. Turn off the oven, crack the door, and let cool inside for 30 minutes.
  • Whisk sugar, cornstarch, and salt in a saucepan. Gradually whisk in almond milk. Cook over medium heat, whisking constantly until thick and bubbling. Tem2 cup of the hot mixture, then combine everything back in the pan. Cook for 2 more minutes. Remove from heat and stir in dairy-free butter and vanilla. Press plastic wrap onto the surface and chill for at least 2 hours.
  • Once shells are cool and cream is chilled, poke three small holes in the bottom of each shell. Pipe the chilled pastry cream into the shells until full.
  • Combine chocolate chips and coconut milk in a microwave-safe bowl. Heat in 30-second bursts, stirring until smooth. Stir in maple syrup if using. Dip the top of each filled eclair into the glaze and let set on a wire rack.

    • Notes

    Indulge in these perfect Gluten-Free Eclairs with a velvety Dairy-Free Pastry Cream and rich chocolate glaze. A decadent, allergy-friendly dessert that’s surprisingly easy to make.

    Nutrition

    Find it online: https://bestdisheasy.com/gluten-free-eclairs-with-dairy-free-pastry-cream/