Dairy-Free Dark Chocolate Pastry Cream

Need a dairy-free dark chocolate pastry cream to fill eclairs, cream puffs, or even a croquembouche? LOOK NO FURTHER!

This recipe was the result of not having enough cow’s milk to make a pastry cream. I had almond milk and as a substitute the results worked quite well! It is likely not quite as “rich” tasting, as almond milk is thinner, but still very yummy. I also like this recipe because it uses cocoa powder instead of melting chocolate, which I don’t always have on hand.

This, BTW, is thicker than a traditional chocolate pudding, on purpose. The sturdiness lends itself well to filling the inside of things. With enough cooling time to firm up, this would totally work in a dairy-free cream pie.

Enjoy!

 

 

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Dairy-Free Dark Chocolate Pastry Cream
A nice firm pastry cream, perfect for the inside of cream puffs, eclairs, or even filling a pie!
Course Desserts
Servings
Ingredients
Course Desserts
Servings
Ingredients
Instructions
  1. Place a fine mesh strainer inside of a medium bowl. Set aside.
  2. In a medium saucepan, off the heat, whisk together your dry ingredients: sugar, cornstarch, and cocoa.
  3. In a measuring cup, combine almond milk with egg yolks and vanilla extract.
  4. While whisking, drizzle your milk mixture into the saucepan. Try to get the lumps out the best you can.
  5. Place saucepan on medium high heat. Whisking constantly, cook until boiling. It will start to thicken up considerably. Cook 30 seconds longer while whisking. Remove from heat.
  6. Immediately strain the hot mixture into a bowl. This will remove all the bits of egg, cornstarch clumps, etc. ALTERNATIVE - if you want a cream pie, strain mixture directly into a ready-to-eat pie crust.
  7. Wait 5 minutes and cover the pastry cream with plastic wrap directly on it. This will prevent a "skin" from forming.
  8. Cool 2 hours and use to fill cream puffs, eclairs, or a cream pie.
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Gluten Free and Dairy Free Tater Tot Casserole

Is there ANYBODY on earth who doesn’t like tater tots?? These tiny machine-pressed potato products are serious comfort food for me and especially yummy on a cold November day. I whipped up this recipe for the Reddit 52-week baking challenge and casseroles were the theme. To be honest I wasn’t really looking forward to this bake, as casseroles aren’t generally my “thing” and my hubby and kids aren’t too enthused with them. My husband also eats gluten free/dairy free, so that sort of limited my options. Luckily I found a pretty good recipe and adapted it to our needs. BTW – this recipe is dairy free EXCEPT for the butter in the homemade condensed cream soup portion, so you could try using some sort of vegan butter substitute, but I haven’t tried that yet. Make sure your tater tots are gluten free if needed. Enjoy! – Tiffany

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Gluten Free and Dairy Free Tater Tot Casserole
A simple gluten free and dairy free (except for the butter!) casserole with beef and crisp tater tots.
Gluten free, dairy free tater tot casserole
Course Main Dish
Servings
people
Ingredients
Gluten Free/Dairy Free Condensed Cream Soup
Gluten Free Tater Tot Casserole
Course Main Dish
Servings
people
Ingredients
Gluten Free/Dairy Free Condensed Cream Soup
Gluten Free Tater Tot Casserole
Gluten free, dairy free tater tot casserole
Instructions
Condensed Cream Soup
  1. Melt your butter in a medium-sized saucepan over medium heat.
  2. Whisk in your GF flour and keep whisking while it cooks for 2 minutes or so.
  3. Slowly add in your almond milk (or whatever dairy substitute you prefer). Keep whisking!
  4. Turn up the heat to medium high and add your garlic salt (and your mushrooms if using them).
  5. This will thicken up as it cooks. Stir often and cook until a condensed soup consistency. Take off the heat when it is the thickness you prefer and set to the side for the next step.
Tater Tot Casserole
  1. Preheat oven to 400 degrees.
  2. Brown your ground beef and drain the fat from the pan. At this point I tossed my frozen green beans into the pan with the beef to warm and soften them up a bit.
  3. In a bowl, toss the dried onions, condensed soup, cooked beef, and green beans together. Salt and pepper to taste if you'd like.
  4. Place this into a casserole dish; I used a round 2 quart Pyrex dish.
  5. Now you can artfully place your tater tots on the top! I started on the outside and worked my way in, making somewhat of a spiral design. You could try rows or columns if you are baking in a square dish.
  6. Bake until your tater tots are golden brown and crispy. This took about 30 minutes for me.
Recipe Notes

OPTIONAL - Do you want cream of mushroom soup? Then add some chopped canned mushrooms while stirring.

 

Recipe adapted from a Simple Home Cook and Food Fanatic.

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