Oral Allergy Syndrome Friendly Dairy Free Eclairs
Total time3 hr 15 min
Prep time40 min
Cook time35 min
4.5(26)
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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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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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