Dairy Free Eclairs
Eclairs have a reputation for being fussy and firmly off-limits if you avoid dairy, but this recipe proves that reputation wrong in the most delicious way possible. The choux pastry comes together with dairy free butter and water, baking up into those signature hollow, golden shells that shatter just slightly when you bite in. The filling is a proper vanilla pastry cream — rich, silky, and thickened with egg yolks and cornstarch — made with oat or soy milk so it sets up beautifully without any compromise on texture. The chocolate glaze gets its glossy, ganache-like finish from full-fat coconut milk, which brings just enough richness to coat each éclair in a smooth, shiny layer. The whole process is broken into manageable stages, and the recipe makes 10 eclairs, so there's plenty to share — or not. Whether you're baking for a celebration or just proving to yourself that classic French pastry is absolutely within reach, this one delivers every bit of the elegance you'd expect from a patisserie window.
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Learn more →Ingredients
10 servings
For the choux pastry
- 1 cup water
- ½ cup dairy free butter, cut into pieces
- 1 tbsp granulated sugar
- ¼ tsp fine salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
For the pastry cream
- 2 cups dairy free milk (oat or soy recommended)
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 4 large egg yolks
- ½ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- 2 tbsp dairy free butter
- 1 tsp pure vanilla extract
For the chocolate glaze
- 4 oz dairy free chocolate, finely chopped
- ½ cup full-fat coconut milk
- 1 tbsp light corn syrup
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Combine the water, dairy free butter, sugar, and salt in a medium saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture comes to a full boil.
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