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Gluten Free Eclairs with Dairy Free Pastry Cream

Gluten Free Eclairs with Dairy Free Pastry Cream

Light and crisp pastry dough is filled with a decadent vanilla custard, and topped in chocolate ganache.
5 from 1 vote
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 35 minutes
cooling time: 3 hours

Equipment

  • saucepan
  • Mixing Bowl
  • Mixer
  • Baking Sheet
  • Parchment paper

Ingredients

Pastry Shells

  • 1 cup water
  • 1/2 cup Dairy Free butter
  • 1/2 tsp kosher salt
  • 1 tsp arrowroot powder
  • 1 cup Gluten Free 1.1 flour
  • 4 eggs, room temp large

Vanilla Bean Pastry Cream

  • 2 cups oat milk
  • 3 egg yolks
  • 1 egg
  • 1 cup sugar
  • 2 vanilla beans, split
  • pinch of salt
  • 3 tbsp cornstarch

Chocolate Topping

Instructions

Pastry Shells

  • Preheat an oven to 425 degrees and line a baking sheet with parchment paper.
  • In a bowl mix together the flour, salt, and arrowroot powder. Set aside.
  • Bring the water and Dairy Free butter to a boil. Once boiling pour in the flour mixture, continually stirring with a wooden spoon.
  • When the dough pulls away from the pot and starts to form a ball, place the ball into a mixing bowl with your mixer on medium speed.
  • With the mixer running, add one egg at a time, allowing it to fully incorporate before adding the next.
  • Once all of the eggs have been fully incorporated transfer your dough to a piping bag fitted with a large round tip.
  • Pipe out 5" strips onto the parchment paper.
  • Bake at 425 for 15 minutes. Reduce heat to 350. Do not open the oven.
  • Bake for an additional 25 minutes.
  • Remove the cookie sheet from the oven. Cut a slit on top of each pastry shell and place back in the oven for an additional 5 minutes.
  • Remove from the oven and allow to cool completely on a wire wrack.
  • Slice the pastry shell in half and then scoop out the interior to make room for the pastry cream.

Vanilla Bean Pastry Cream

  • Add the oat milk and vanilla beans to a pot and place over medium heat. Bring to a boil. Once boiling reduce the heat to low.
  • In a separate bowl mix together the eggs, sugar, salt, and cornstarch.
  • Add one cup or ladle full of the hot oat milk mixture to the egg mixture, continually stirring, to temper the eggs.
  • Pour the warm egg mixture into the hot oat milk mixture, constantly stirring.
  • Whisking constantly turn the heat up to medium/low. Continue to whisk until the mixture thickens, and then become thick. It should firmly hug the back of a wood spoon.
  • Pour into an air tight container and allow to refrigerate until it is fully cooled.
  • Once cooled pipe into the hollowed out pastry shells.

Chocolate Topping

  • Gently melt the chocolate. Stir in the tiramisu flavoring.
  • Dip the tops of the eclairs into the chocolate.
  • Bon Appetit!

Video

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