Phyllis, you can use our Measure for Measure Flour to make the shells gluten-free, and margarine in place of butter to make them dairy free. And you can use soy or another vegetable-based milk in the glaze; but the filling is an issue, since non-dairy milks don't set like dairy milks. I'd skip the pastry cream, fill the éclairs with chocolate sorbet, and call them profiteroléclairs! Good luck — PJH

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