This indulgent dairy-free, gluten-free eclairs recipe was shared with us almost 12 years ago! I’ve updated the ingredients and post just a bit, to make it easier to follow. These treats are definitely a labor of love, but would wow at any celebrations or dinner parties.
Photo by Elisabeth Coelfen
Special Diet Notes: Gluten-Free Eclairs
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. But be sure to pick the milk beverage, buttery spread, and shortening ingredients that work for your dietary needs.
Gluten-Free Eclairs with Dairy-Free Pastry Cream
Prep time
Cook time
Total time
Author: Contributed
Serves: 12 eclairs
Ingredients
Pastry Cream Filling
- 2½ cups dairy-free milk beverage
- 5 egg yolks
- ¾ cup sugar
- ⅓ cup sifted potato starch
- 2 teaspoon dairy-free buttery spread or sticks
- 1 to 1½ teaspoons vanilla extract, to taste
Dough
- 1 cup water
- ¼ cup shortening (like sustainable palm shortening)
- ¼ cup dairy-free buttery sticks or margarine
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 cup potato starch*
- 4 eggs
Chocolate Glaze:
- 1 tablespoon cocoa powder
- 2 teaspoons water
- 1 teaspoon olive oil
- 1 teaspoon dairy-free buttery spread
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
Pastry Cream Filling
- Pour the milk beverage into a large saucepan over medium heat. Cook until small bubbles appear around the edge.
- In a mixing bowl, beat the egg yolks and sugar with a hand mixer until light yellow and stiff.
- Beat in the sifted potato starch. Slowly add the milk beverage, in a little at a time.
- Pour the mixture back to the saucepan and cook, stirring constantly, until it boils and thickens.
- Reduce the heat to low and continue to cook for another 2 minutes; the mixture should be very thick and smooth in appearance at this point. Remove from the heat and stir in the buttery spread until melted. Stir in the vanilla.
- Place waxed paper onto the surface of the filling and refrigerate it for 2 to 3 hours. If the filling becomes too stiff to work with, add 1 teaspoon of milk beverage at a time, until the consistency improves.
Dough
- Place the water, shortening, buttery sticks, sugar, and salt in a large saucepan over medium heat. Bring the mixture to a full, rolling boil.
- Add the whole cup of potato starch and stir vigorously with a wooden spoon. The mixture should form into a smooth ball that leaves the sides of the pan after about one minute. Continue to cook and stir for 2 more minutes. Remove the pan from the heat.
- Add the eggs, one at a time, mixing with a spoon until smooth and shiny.
- Preheat your oven to 425ºF and line one of two baking sheets with foil or use an eclair pan.
- Divide the dough into 12 equal pieces. Shape each section of dough, with a spoon, into 4x1-inch strips on your prepared baking sheet(s). Leave about 2 inches between each puff.
- Bake for 20 to 35 minutes. They should appear puffed and golden brown. Turn the off oven, and leave the puffs inside. Open the oven door slightly, and allow the pastries to sit for 10 minutes.
- Remove the pastries from the oven and transfer them to a wire rack to cool.
To Assemble
- When the pastries are completely cool, cut each one in half, lengthwise (like you would a hot dog bun).
- Spoon the pastry cream filling into each one and replace the tops.
Chocolate Glaze
- In a medium microwave-safe bowl, whisk together the cocoa powder, water, olive oil, and buttery spread. Microwave for 20 second intervals, stirring between each session, until the mixture is melted and smooth.
- Add the vanilla and stir to combine.
- Sift in the powdered sugar and stir to combine. .
- Spread the glaze over each gluten-free eclair, and let them stand until the glaze is hardened.
- Store leftovers in an airtight, waxed paper-lined container in the refrigerator for up to 5 days.
Notes
*An all-purpose gluten-free flour blend might work well here, but it hasn't been tested yet.
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11 Comments
I have no potato starch for Gluten-Free Eclairs. I have Tapioca, White Rice and Sorghum flour. Which would be best to use ad a substitute please. X
Of what you have, tapioca starch is the best substitute. It’s lighter, so you might need a little more, or you can add a little white rice flour, as needed.
Tried today with friends who eat gluten and dairy free and the verdict was amazing. Absolutely loved them. Thanks so much for this recipe.
What milk did you use?
You’re thickening it with both starch and yolks, so the type won’t matter too much. I do prefer to use a creamier milk beverage in recipes like this (like coconout), but it’s okay to use what you have on hand.
Is potato starch chosen for a reason? Can you sub cornstarch instead?
Each of the starches have slightly different weights and consistencies. But in theory, you should be able to sub cornstarch. It hasn’t been tested though.
Hi,
Do you use potato starch or potato flour for the dough?
These look lovely would love to give them a go!
Thanks
Claire
That is a bit confusing! Some brands of potato starch are actually called “potato starch flour,” so I’m guessing that is where it came from. I’ve edited it to be just potato starch.
Is there a way to make the eclair filling with an egg substitute of some kind. Allergic to eggs
I’m not sure how to directly swap it, without testing, but here is a recipe for egg-free pastry cream -> http://www.geniuskitchen.com/recipe/vegan-pastry-cream-70943