One of our family traditions is to have eclairs on Easter. Gluten free vegan eclairs are non existent.
Eclairs are a classic French pastry that consists of a long, thin pastry shell filled with a sweet custard and topped with chocolate ganache. They are a popular treat for any occasion and can be enjoyed by people of all ages. However, traditional éclairs are not gluten-free or vegan, which can limit their enjoyment for people with dietary restrictions.
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Don't Sacrifice Taste with These Vegan Eclairs!
Fortunately, there are now many ways to make gluten-free vegan éclairs that are just as delicious as the traditional version. With a few simple substitutions, you can create a pastry that is both allergy-friendly and satisfying.
And I'm not going to admit that I may have eaten three.
Ingredients
For the choux pastry you will need:
- gluten free flour blend
- sugar
- salt
- butter
- water
- eggs
For the filling you will need:
- heavy cream or whipping cream
- granulated sugar
- pure vanilla extract
For the ganache you will want to use:
- semisweet chocolate chips
- milk
Making the Choux Pastry for your Vegan Eclairs
The choux pastry is the base of the éclair and is made with a simple dough of water, butter, flour, and eggs. To make the dough gluten-free, you can use a gluten-free flour blend. To make it vegan, you can use flaxseed meal or aquafaba (the liquid from a can of chickpeas) as an egg replacer.
Creating the Custard
The custard for this recipe is made up of vanilla pudding, some milk and whipped cream. It's so simple and easy to substitute dairy free ingredients!
Ganache for the Topping
Ganache is the chocolate coating for the éclair and is made with chocolate and cream or butter. This is simple to make diary free and vegan by using plant based butter and cream.
Tips
Here are a few tips for making gluten-free vegan éclairs:
- Use a gluten-free flour blend that is specifically designed for choux pastry.
- Make sure your custard is not too thick or too thin. It should be thick enough to coat the back of a spoon, but thin enough to pipe into the éclairs.
- Let your ganache cool completely before piping it on top of the éclairs.
- Be gentle when piping the custard into the éclairs. You don't want to break the pastry shell.
Frequently Asked Questions
No, regular flour will not work in this recipe. The gluten in regular flour will make the pastry tough and chewy.
Yes, soy milk can be used in this recipe. However, it may have a slightly different flavor than the other milks.
No, regular chocolate chips are not vegan. They contain milk solids, which are derived from dairy.
Yes, you can store gluten-free vegan éclairs in the refrigerator for up to 2 days.
You can freeze gluten-free vegan éclairs for up to 2 months. To freeze them, place them in a single layer on a baking sheet and freeze until solid. Transfer them to an airtight container or freezer bag.
Gluten Free Vegan Eclairs
Equipment
- Piping bag
- Cookie sheet
- double boiler optional
Ingredients
- For the choux pastry:
- 1 cup + 2 tablespoon gluten free flour blend choose a flour with xanthum gum
- 2 tablespoon sugar use white sugar, do not substitute other sugars
- ¼ teaspoon salt
- ½ cup butter can substitute dairy free butter like Earth Balance
- 1 cup water
- 4 eggs at room temperature
- For the pastry filling:
- 2 cups 454g heavy cream or whipping cream
- ¼ cup 50g granulated sugar, or to taste
- 1 teaspoon pure vanilla extract
- For the ganache topping:
- ½ cup non dairy chocolate chips we used Enjoy Life semi sweet
- 2 tablespoon milk
Instructions
- To Make the Shells
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a saucepan, bring the sugar, salt, butter and water to a boil. When mixture starts to boil, remove from heat and stir in the flour. MIx by hand for two minutes, then pour the mixture into a mixer bowl. Stir at medium speed for one minute. Add eggs one by one until the mixture becomes smooth and sticky.
- Pour the dough into a pastry bag and pipe 1 ½ inch wide x 4 inch long on the baking sheet, leaving some space in between each eclair.
- Bake at 400 degrees for 10 minutes, then reduce heat to 325 and bake an additional 20 minutes. Remove from oven and place eclairs on a cooling rack to finish cooling. When cool, slice horizontally and fill.
- For the Filling:
- In a mixing bowl, sitr together all filling ingredients until a custard like consistency is reached.
- For the chocolate topping:
- Melt the chocolate chips using the microwave or double boiler method. Remove and stir in the milk, continuing to stir until smooth.
- To Serve:
- Open the sliced eclair, fill with a generous amount of filling. Place the top half of the eclair on top then pipe or spoon chocolate on top of the eclair.
Notes
Nutrition
Eclair shell adapted from Glutenista, filling and topping adapted from Unconventional Baker
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