Dairy Free Éclairs

Total time3 hr 20 min

Prep time45 min

Cook time35 min

4.5

(28)

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Ingredients

10 servings

For the pastry cream

1 cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ cup granulated sugar, divided
4 large pasteurized egg yolks
3 tbsp cornstarch
2 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp pure vanilla extract

For the choux pastry

½ cup water
½ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
½ cup (1 stick) unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp granulated sugar
½ tsp fine salt
1 cup all-purpose flour
4 large eggs, at room temperature

For the chocolate glaze

4 oz dark chocolate (60–70% cacao), finely chopped
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp light corn syrup

Instructions

1
Make the pastry cream: Combine the milk, heavy cream, and half the sugar (1/4 cup) in a medium saucepan over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges, about 4–5 minutes. Do not boil.
2
In a medium bowl, whisk the pasteurized egg yolks with the remaining 1/4 cup sugar until pale and slightly thickened, about 1 minute. Add the cornstarch and whisk until smooth and no lumps remain.

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