Low FODMAP Dairy Free Eclairs

Total time3 hr 15 min

Prep time40 min

Cook time35 min

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Ingredients

10 servings

For the choux pastry

1 cup water
½ cup dairy free butter, cut into pieces
Blue Bonnet Plant Butter Earth Balance Soy Free Buttery Sticks Milkadamia Butter Salted Spread - 8 Oz
See all
1 tbsp granulated sugar
¼ tsp fine salt
1 cup all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely fine for most people. If you prefer to always avoid flour, please tap it and change its rating to Red.
4 large eggs, at room temperature

For the pastry cream

2 cups dairy free milk (oat or soy recommended)
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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