Alpha Gal Friendly Gluten Free Chocolate Eclairs
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Learn more →Ingredients
10 servings
For the choux pastry
- ½ cup white rice flour
- ¼ cup tapioca starch
- ½ tsp xanthan gum
- ¼ tsp fine salt
- 1 tsp granulated sugar
- ½ cup water
- ½ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 6 tbsp unsalted butter, cut into pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 large eggs, at room temperature
For the pastry cream
- 2 cups whole milkChef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter, cut into piecesChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 tsp pure vanilla extract
- ⅛ tsp fine salt
For the chocolate glaze
- 4 oz dark chocolate (60–70% cacao), finely chopped
- ½ cup heavy cream
Chef's tipUse 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 first so it has time to chill. In a medium saucepan, heat 2 cups whole milk over medium heat until steaming and small bubbles appear around the edges — do not boil. Meanwhile, whisk together the sugar, egg yolks, cornstarch, and salt in a medium bowl until pale and smooth, about 1 minute.
- 2
Slowly pour about half the hot milk into the yolk mixture in a thin stream, whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens and large bubbles burst at the surface, about 3–4 minutes. The cream is ready when it reaches 170°F (77°C) on an instant-read thermometer and coats the back of a spoon with a clear line when a finger is drawn through.
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