Dairy-Free Mini Eclairs
Indulge in the perfect bite-sized treat with these luxurious Dairy-Free Mini Eclairs! This delightful recipe transforms the classic éclair into a crowd-pleasing, dairy-free dessert that's bursting with creamy coconut filling and topped with rich, glossy dairy-free dark chocolate. The golden choux pastry is baked to perfection, creating a light and airy shell that pairs beautifully with the luscious vanilla-infused coconut cream. Whether you're catering to dietary restrictions or simply exploring dairy-free options, these mini éclairs are sure to impress at any gathering. Quick to prepare in under an hour and irresistibly elegant, they're the ultimate sweet indulgence that's both guilt-free and gourmet. Perfect for parties, special occasions, or as a sophisticated snack, they’re a must-try recipe for any dairy-free dessert lover!
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Recipe Information
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)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine water, vegan butter, sugar, and salt. Stir until the mixture comes to a rolling boil.
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.
Remove the pan from heat and let cool for 5 minutes.
Add eggs, one at a time, to the dough. Beat well after each addition until the dough is smooth and glossy.
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.
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.
While the éclairs are cooling, prepare the filling. In a small saucepan, whisk together coconut milk and cornstarch over medium heat until smooth.
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.
Once cool, transfer the filling to a piping bag fitted with a small round tip.
Gently pierce the base of each éclair with the tip of the piping bag and fill with the coconut cream filling.
For the glaze, melt dairy-free dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth.
Dip the top of each éclair into the melted chocolate, allowing excess to drip off. Place back onto the baking sheet to set.
Chill the filled and glazed éclairs in the refrigerator for at least 30 minutes before serving.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 96.2 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 170 mg | 13% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1429 mg | 30% | |
*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.
