Vegan Gluten free and sin free ECLAIRS

Since my hubby gone lactose free, I had to give up using butter. Pretty much always. And both of my men have a rough reaction on gluten, it’s a “no-no” as well.

But who said that I have to give up cooking my favorite eclairs?

That’s why I have found, inspected and mastered the perfect gluten free and lactose free eclairs recipe ever!

INGREDIENTS

Choux Pastry Ingredients:

  • ½ cup almond milk 
  • ¼ cup coconut oil (or cacao butter)
  •  tsp salt
  • ¼ cup brown rice flour,
  • ¼ cup tapioca starch,
  • 2 tbsp sweet sticky rice flour,
  • 1 tsp guar gum 
  • ½ tsp gluten-free baking powder (or just baking soda mixed with apple cider)

Egg Replacer Ingredients:

  • 3 tbsp water {warm or room temp}
  • 1½ tbsp tapioca starch
  • 1 tsp baking powder
  • ¼ tsp guar gum
  •  tsp cream of tartar

Custard Filling Ingredients:

  • ½ cup coconut oil
  • ½ cup maple syrup or agave syrup
  • 3-4 tbsp tapioca starch (start with 3 and add a bit more until you’re at a custardy consistency)
  • 2 tsp pure burbon vanilla extract
  • 1/2 cup blended strawberries 
  • 1/4 almond milk

White chocolate lavender frosting Ingredients:

  • 1/2 cup cacao butter
  • 1/4 cup maple sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lavander

 

INSTRUCTIONS

  1. Pre-heat oven to 400F. Line a baking tray with parchment paper. Set aside.
  2. Place milk, butter and salt in a small sauce pan. Warm on absolute minimum heat just until the butter melts. Stir to help it melt faster. Do not let the mixture boil or heat up too much. Remove from heat and allow the mixture to cool a few minutes.
  3. Add in flour and gluten-free baking powder into the butter mixture and mix with a wooden spoon until the mixture is pasty. Set aside.
  4. Place all egg replacer ingredients into a small mixing bowl and whip with a mixer until frothy and thick. Scoop the egg replacer mixture into the choux pastry batter and mix until the two mixtures are incorporated. Batter should be the consistency of something like a soft frosting at this point.
  5. Transfer batter into a pipping bag fitted with a round tip (or use a sturdy large zip lock bag and snip off one of the corners). Pipe the mixture onto a the prepared baking sheet, using a circular motion, into 2″ round swirls {pipe upwards to give the mound a bit more height}. Space them at least 2-3” apart. (Make sure they are all the same size to avoid the smaller ones from burning!).
  6. Bake in a preheated oven for 20-25 minutes (keep an eye out to avoid burning them). They should be slightly browned at this point. Reduce temperature to 350 and bake a further 5-10 minutes, (keeping a very keen eye to avoid burning them). Note: the timing can vary based on the size of your puffs. The smaller they are the faster they will bake.
  7. When ready, turn off the oven, open the door a bit and allow the eclairs to sit in the oven as it’s cooling for a further 20 minutes. Then remove from oven and cool on a cooling rack.vscocam-photo-1
  8. In the meantime, prepare the custard filling by combining all filling ingredients together in a mixing bowl using a mixer.
  9. Melt cacao butter in a saucepan. Put lavander and set aside for a few minutes. Heat the mixture again and strain. Add sugar and vanilla. Stir on a very small heat until sugar is melted. Set aside.
  10. Cut each eclair in half. Spoon filling onto the bottom half of each puff, cover with the other half. Then pour some chocolate mixture on top. Place in the fridge before serving for at least 20 minutes.
  11. Enjoy!

These eclairs are perfect for presents 😉

vscocam-photo-2

 

Original recipe found here!

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