<![CDATA[Seiring meningkatnya kesadaran masyarakat terhadap pola makan sehat, kebutuhan akan makanan yang aman bagi penderita intoleransi gluten dan alergi susu juga semakin besar. Éclair, salah satu pastry populer, umumnya mengandung tepung terigu dan produk susu yang tidak cocok untuk kelompok ini. Penelitian ini bertujuan menciptakan alternatif éclair bebas gluten dan susu dengan memanfaatkan bahan lokal seperti tepung mocaf, santan, dan oat milk sebagai pengganti bahan konvensional. Pengembangan resep dilakukan melalui uji coba formulasi guna menjaga cita rasa, tekstur, dan tampilan yang menyerupai éclair klasik. Hasilnya, éclair dengan rasa lezat, tekstur lembut, dan tampilan menarik dapat dinikmati konsumen berkebutuhan diet khusus, sekaligus mendorong penggunaan bahan lokal dan membuka peluang bisnis pastry sehat.As public awareness of healthy eating continues to rise, the demand for food that is safe for individuals with gluten intolerance and dairy allergies is also increasing. Éclair, a popular pastry, typically contains wheat flour and dairy products, making it unsuitable for these groups. This study aims to create an alternative gluten-free and dairy-free éclair by utilizing local ingredients such as mocaf (modified cassava flour), coconut milk, and oat milk as substitutes for conventional materials. The recipe was developed through a series of formulation trials to maintain the taste, texture, and appearance similar to classic éclairs. The results show that this alternative éclair offers a delicious flavor, soft texture, and appealing appearance, making it suitable for consumers with special dietary needs. Furthermore, the use of local ingredients promotes domestic agricultural products and opens opportunities for healthy pastry businesses.]]>
