Gluten-free vegan éclairs are a delicious and satisfying treat that can be enjoyed by everyone. With a few simple substitutions, you can create a pastry that is both allergy-friendly and satisfying.
1cup+ 2 tablespoon gluten free flour blendchoose a flour with xanthum gum
2tablespoonsugaruse white sugar, do not substitute other sugars
¼teaspoonsalt
½cupbuttercan substitute dairy free butter like Earth Balance
1cupwater
4eggsat room temperature
For the pastry filling:
2cups454g heavy cream or whipping cream
¼cup50g granulated sugar, or to taste
1teaspoonpure vanilla extract
For the ganache topping:
½cupnon dairy chocolate chipswe used Enjoy Life semi sweet
2tablespoonmilk
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
Eclairs can be stored in the refrigerator for up to two days.