Print

Dairy-Free Honeydew Melon Éclairs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Dairy-Free Honeydew Melon Éclairs bring a refreshing twist to a classic French pastry, featuring crisp golden choux filled with silky honeydew melon custard and finished with a luscious melon glaze. Light, fruity, and entirely dairy-free, they’re perfect for summer soirées or elegant plant-based desserts.

Ingredients

Choux Pastry:

  • 1/2 cup water

  • 1/4 cup coconut oil

  • 1 tbsp maple syrup

  • 1/4 tsp salt

  • 1/2 cup all-purpose flour

  • 2 large eggs

Honeydew Custard Filling:

  • 1 cup honeydew melon purée (blended & strained)

  • 1/4 cup coconut milk

  • 2 tbsp cornstarch

  • 1/4 cup maple syrup or agave

  • 1/2 tsp vanilla extract

  • Pinch of turmeric (optional, for color)

Honeydew Glaze:

  • 1/2 cup powdered sugar

  • 2 tbsp honeydew melon juice

  • 1/2 tsp coconut oil

  • Natural green food coloring (optional)

Instructions

1. Make the Choux Pastry:

  • Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.

  • In a saucepan, bring water, coconut oil, maple syrup, and salt to a boil.

  • Remove from heat and stir in flour until a dough forms. Return to heat and cook for 1 minute, stirring continuously.

  • Allow to cool slightly. Beat in eggs one at a time until the dough is glossy and pipeable.

  • Pipe into 4-inch éclair shapes on the tray.

  • Bake for 25–30 minutes until puffed and golden brown. Cool completely.

2. Prepare the Honeydew Custard:

  • In a saucepan, whisk together honeydew purée, coconut milk, cornstarch, and maple syrup until smooth.

  • Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).

  • Remove from heat, stir in vanilla (and turmeric if using), and cool completely in the fridge.

3. Make the Honeydew Glaze:

  • In a small bowl, whisk powdered sugar, honeydew juice, and coconut oil until smooth.

  • Tint with green food coloring for a vibrant hue, if desired.

4. Assemble the Éclairs:

  • Fill a piping bag with the chilled custard. Poke a hole or slice éclairs and pipe in the filling.

  • Dip each éclair top in the honeydew glaze and place on a wire rack to set.

Notes

  • For a deeper flavor, roast the honeydew slightly before puréeing.

  • Store in the refrigerator and enjoy within 2 days for best texture.

  • Add a hint of lime zest to the glaze for a citrusy twist.

Find it online: https://yumfoodusa.com/dairy-free-honeydew-melon-eclairs/