Choux Pastry:

• ½ cup non-dairy milk {I used unsweetened almond milk}
• ¼ cup non-dairy butter
• 1 tbsp maple syrup
• 1 tsp pure vanilla extract
• ⅛ tsp salt
• The following gf flour mix: ¼ cup brown rice flour, ¼ cup tapioca starch, 2 tbsp sweet sticky rice flour {also called glutinous rice flour}, 1 tsp guar gum {or if using a store-bought gf mix use ½ cup Pamela's Artisan Flour Mix + ½ tsp guar gum}
• ½ tsp gluten-free baking powder

Egg Replacer:

• 3 tbsp water {warm or room temp}
• 1½ tbsp tapioca starch
• 1 tsp baking powder
• 1/4 tsp guar gum
• 1/8 tsp cream of tartar

Custard Filling:

• ½ cup non-dairy butter, softened {add a dash of salt if your butter is unsalted}
• ½ cup maple syrup
• 3-4 tbsp tapioca starch {start with 3 and add a bit more until you're at a custardy consistency}
• 2 tsp pure vanilla extract
• 1 tsp almond extract

Chocolate Ganache:

• ½ cup non-dairy chocolate chips or a chopped up chocolate bar
• 2-3 tbsp non-dairy butter {add a dash of salt if your butter is unsalted}