This is something I’ve been considering for a long time. How to make the sort of pastry that is the essence of what people think of when they think of sweet food made with milk and butter. The eclair. Often filled with whipped cream in the uk, but in France filled with creme patissiere which I made using coconut milk.
Of course, this is very much not vegan as there are a lot of eggs in it, but it is gloriously milk free and I think eldest will be delighted to eat some after her first day in P2.