Delicious Gluten-Free and Dairy-Free French Éclairs Recipe

Delicious Gluten-Free and Dairy-Free French Éclairs Recipe

Hello, lovely bakers! 🌟

I'm Neekta, and welcome back to my blog! Today, I am super excited to share a recipe that's very close to my heart—gluten-free and dairy-free French éclairs! As someone with food sensitivities, I understand how challenging it can be to find tasty treats that fit our dietary needs. But worry not, because these éclairs are everything you’ve been craving, and you won’t believe how easy they are to make.

Ingredients:

Choux Pastry:

• 1 cup water

• ½ cup coconut oil

• 1 cup white rice flour

• ½ tsp psyllium husk

• 1 tsp baking powder

• Pinch of salt

• 4 room temperature eggs

Custard Filling:

• 6 egg yolks

• ½ tsp vanilla extract

• ½ cup golden cane sugar

• ¼ cup arrowroot starch

• 2 cups non-dairy milk (coconut or oat)

Chocolate Ganache:

• A sprinkle more than 1 cup of dark chocolate chips

• ½ cup non-dairy milk (coconut or oat)

Instructions:

Custard Filling:

1. Prepare the Custard (Day Before):

   • In a medium-sized saucepan, mix together the egg yolks, vanilla extract, golden cane sugar, arrowroot starch, and milk.

   • Heat on medium-low, whisking occasionally, until the custard starts to thicken. Increase the heat to medium and whisk vigorously until thick.

   • Strain the custard to remove any clumps, cover with a kitchen towel, and let it cool at room temperature before refrigerating overnight.

   
   

Choux Pastry:

1. Mix Dry Ingredients:

   • In a small bowl, whisk together the rice flour, psyllium husk, baking powder, and salt.

2. Boil Wet Ingredients:

   • In a saucepan, boil water and melt the coconut oil. Once boiling, add dry ingredients, reduce heat slightly, and mix until a soft dough forms.

   • Transfer dough to an electric stand mixer bowl, and let it mix on low for 2 minutes to cool.

3. Incorporate Eggs:

   • Gradually add the room temperature eggs to the dough while mixing on high until smooth and sticky.

   • Transfer the dough to a piping bag with a star tip and pipe long strips onto lined baking sheets. Smooth out any bumps with a wet finger.

4. Bake:

   • Bake at 400°F for 30 minutes. Immediately poke holes in the sides to allow steam to escape and help them stay crispy (these holes should be big enough to get them filled with custard later). Let cool.

   
   

Chocolate Ganache and Assembly:

1. Prepare Ganache:

   • Boil non-dairy milk in a small saucepan. Turn off the heat, add the chocolate chips, and let it sit for a minute. Then, whisk until smooth.

2. Assemble Éclairs:

   • Transfer the chilled custard to a piping bag and fill the éclairs. Dip them in the ganache, and they're ready to enjoy!

And that's it! You've just made delicious, gluten-free, and dairy-free French éclairs! For a step-by-step video tutorial, check out my YouTube channel Baking with Neekta.

Happy baking and enjoy every bite!

Love, Neekta 🌸