The éclair shells can be made with margarine instead of butter. And the glaze can be made with almond milk instead of heavy cream (although you'd use less; perhaps 1/3 cup). But the filling is problematic. It might work with full-fat coconut milk, though I haven't tested it. If you don't want to take the chance, try filling the shells with chocolate sorbet for the same effect as chocolate pastry cream, but in a "chillier" version. Good luck — PJH

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