Gluten Free Eclairs

Updated at: Thu, 17 Aug 2023 04:59:11 GMT

Step 1

For the choux pastry

Step 2

1. Combine water and butter in medium saucepan over medium heat. Stir occasionally until butter has melted.

Step 3

2. As soon as butter/water mixture starts to simmer, add flour.

Step 4

3. Stir with wooden spoon until flour is completely incorporated and dough forms into a ball.

Step 5

4. Remove pan from heat and allow to cool for 10 minutes.

Step 6

5. Beat 2 eggs together. Add slowly in increments and stir vigorously until dough comes together (it may appear curdled but it will come together-keep mixing!). Dough should be shiny, smooth and pipeable consistency. I ended up beating a 3rd egg and adding about half of it to reach desired consistency.

Step 7

6. Mix remaining egg with water for egg wash.

Step 8

7. Transfer to piping bag fitted with a large round tip.

Step 9

8. Pipe 4 inch logs on pan lined with parchment paper that has been lightly brushed with water.

Step 10

9. Wet your finger with water and smooth down any peaks, then brush with egg wash.

Step 11

10. Bake at 400° F for 20 minutes, then without opening the oven door, turn temperature down to 350° and bake for an additional 10-15 minutes until golden brown.

Step 12

11. Remove from oven and allow to cool completely on wire rack.

Step 13

For the creme patissiere

Step 14

1. In a saucepan over medium heat, heat almond milk to a simmer.

Step 15

2. While milk is heating, in a bowl mix together sugar, egg, egg yolks, cornstarch and vanilla.

Step 16

3. As soon as milk starts to simmer, remove it from the heat. While whisking constantly, slowly pour half of the warm milk mixture into the egg mixture to temper the eggs. Then add egg mixture back into the hot milk in the saucepan.

Step 17

4. Heat the custard base over medium heat while whisking vigorously until it starts to thicken (1-2 minutes).

Step 18

5. Let the custard come to a boil and allow to cook another 1-2 minutes.

Step 19

6. Remove from heat and stir in the butter until melted.

Step 20

7. Pour the custard into a bowl and immediately cover the surface with plastic wrap with the plastic touching the custard. This will prevent a film from forming over the top.

Step 21

8. Chill the custard in the refrigerator until completely chilled.

Step 22

For the chocolate ganache

Step 23

1. Heat the almond milk over the stove or in microwave.

Step 24

2. Pour hot milk over the chocolate and stir until well combined.

Step 25

Assembly

Step 26

1. Once pastry is completely cooled, poke a hole in the end of each with a toothpick.

Step 27

2. Transfer cooled pastry cream into piping bag.

Step 28

3. Pipe cream into pastry until completely filled.

Step 29

4. Dip the tops of each eclair in chocolate ganache.

Step 30

5. Enjoy! Best when eaten fresh. Store leftovers in airtight container in the fridge.

↑Support creators by visiting their site 😊

0 liked

0 disliked