Dairy-Free Mini Eclairs

Indulge in the sweet sophistication of Dairy-Free Mini Éclairs, a delightful twist on the classic French dessert that’s completely free from dairy. Perfectly light and golden choux pastry is filled with a luscious coconut cream filling, offering a silky, melt-in-your-mouth texture. Each mini masterpiece is finished with a glossy layer of melted dairy-free dark chocolate for the ultimate decadent touch. With simple pantry-staple ingredients like vegan butter, full-fat coconut milk, and dark chocolate, this recipe ensures a rich flavor profile while catering to lactose-free diets. Ideal for everything from elegant celebrations to casual indulgence, these bite-sized treats are a must-try for anyone seeking a dairy-free dessert with gourmet flair.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 120 ml Water
• 60 g Vegan butter
• 2 tbsp Sugar
• 0.25 tsp Salt
• 75 g All-purpose flour
• 2 large Eggs
• 240 ml Coconut milk (full fat)
• 2 tbsp Cornstarch
• 1 tsp Vanilla extract
• 2 tbsp Powdered sugar
• 100 g Dark chocolate (dairy-free)

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

In a medium saucepan over medium heat, combine water, vegan butter, sugar, and salt. Stir until the mixture comes to a rolling boil.

Step 3

Add the flour all at once and reduce heat to low. Stir the mixture vigorously with a wooden spoon until it forms a smooth ball that pulls away from the sides of the pan and leaves a slight film on the bottom, about 2-3 minutes.

Step 4

Remove the pan from heat and let cool for 5 minutes.

Step 5

Add eggs, one at a time, to the dough. Beat well after each addition until the dough is smooth and glossy.

Step 6

Transfer the dough to a piping bag fitted with a large round tip. Pipe 2-inch strips onto the prepared baking sheet, leaving space between each éclair.

Step 7

Bake for 10 minutes at 200°C (400°F), then reduce the temperature to 180°C (350°F) and bake for another 15-20 minutes until golden and puffed.

Step 8

While the éclairs are cooling, prepare the filling. In a small saucepan, whisk together coconut milk and cornstarch over medium heat until smooth.

Step 9

Continue to whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla extract and powdered sugar. Allow to cool.

Step 10

Once cool, transfer the filling to a piping bag fitted with a small round tip.

Step 11

Gently pierce the base of each éclair with the tip of the piping bag and fill with the coconut cream filling.

Step 12

For the glaze, melt dairy-free dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth.

Step 13

Dip the top of each éclair into the melted chocolate, allowing excess to drip off. Place back onto the baking sheet to set.

Step 14

Chill the filled and glazed éclairs in the refrigerator for at least 30 minutes before serving.

Nutrition Facts

Serving size	(762.5g)

Amount per serving	% Daily Value*
Calories	2193.4

Total Fat 147.0g	0%
Saturated Fat 103.4g	0%
Polyunsaturated Fat 0g
Cholesterol 372mg	0%
Sodium 1185.5mg	0%
Total Carbohydrate 188.8g	0%
Dietary Fiber 9.2g	0%
Total Sugars 96.2g
Protein 30.1g	0%

Vitamin D 82IU	0%
Calcium 169.8mg	0%
Iron 21.1mg	0%
Potassium 1429.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 5.5%

Carbs: 34.3%