Yes. Gluten-free eclairs. They’re grain-free too.
If I were to use the word “love” it might not be strong enough to describe how I feel about anything made with pate a choux dough. I get all tingly inside stirring my dough on the stove top, mixing in the eggs, and then piping it onto my baking sheet.
As it bakes in the oven, my heart beats a little faster while I wait for the dough to puff. It reminds me of my Easy Bake Oven days, when I pulled a cake out of a little pink plastic oven that was baked from the heat of a light bulb. Even then the joy of baking thrilled me.
Next, I watch for the little beads of liquid to evaporate which let me know that my choux dough is almost done. The tops of each eclair caramelize to a beautiful golden-brown and I open the oven door slightly then break one open to see if it’s baked through.
I pop the hot pastry in my mouth. It’s eggy, bready, and light. Deep satisfaction runs through every part of me. So I eat another one.
Take this dough and use it to make cream puffs, cheese puffs, cheese straws, beignets, Paris-Brest, or swans.
There is more than one way to fill an eclair. I like to pipe pastry cream into the bottom of each pastry but you can also slice them in half and pipe cream in on the bottom layer and then top it off with the remaining half like a sandwich.
I sprinkled a little of my refined sugar-free powdered sugar on top for a little pizzaz.
Go ahead…try these out. I think you’ll love them as much as I do.
Dairy-free readers – You can make pate a choux dough with non-hydrogenated vegetable shortening. It works just as well.
Upcoming Cooking Class
Quick & Healthy Meals Made Simple – Tuesday, October 18th from 7 – 8 pm at The Carpenter Park Recreation Center in Plano, TX
In this class, we’re going to rethink quick and simple cooking using frugally priced ingredients that you can find at any grocery store. You’ll be able to put together a fabulous meal in less than the time it takes for the pizza delivery man to deliver dinner. Pre-made food will be available to sample.
To register: On-line or call 972-208-8087
Course Number: 128687
Cost: $15 for Plano residents; $19 for non-Plano Residents
I’d love to see you there!
Serves: 24 (1½ - 2 inch) mini-eclairs
- ½ cup garbanzo bean flour
- ½ cup garbanzo-fava bean flour
- ½ cup tapioca starch
- Whisk together garbanzo bean flour, garbanzo-fava flour, and tapioca starch until evenly combined.
- Store in an airtight container in the refrigerator until ready to use.
- Preheat oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper.
- Fit a stand mixer with the paddle attachment.
- Put milk, butter, and salt in a heavy bottomed saucepan. Bring to a boil, stirring occasionally with a spatula. Once the milk boils, remove from heat a wooden spoon to stir in the gluten-free flour mix.
- Return dough to heat. Keep stirring until a mass of dough forms and a film of starch forms on the bottom of the pan.
- Dump the dough into the mixer bowl and turn on low. Stir until the outside of the bowl is no longer hot, 3 - 5 minutes.Meanwhile, beat the eggs together.
- Turn the mixer to medium speed and add in three additions to the dough making sure the egg fully incorporates before adding more. You many not need all of the egg. You want the dough to be smooth, shiny, and it just slightly should slide down the beaters when you stop the mixer. Put a little dough between your thumb and first finger – when you pull your fingers apart the dough should stretch and hold it’s shape. You don’t want to add too much or your dough won't puff.
- Put your pate au choux paste into a pastry bag fitted with a plain tip (#12) and pipe into 1½ - 2 inch long strips, holding the tip at a 45 degree angle.
- Bake for 20 – 30 minutes until puffs have doubled in size and the internal temperature reads at least 205 degrees F with an instant read thermometer. If you don’t have a thermometer, make sure that the puffs are golden brown and are very light and hollow. If underbaked, they’ll deflate.
- Cool completely on a wire rack.
- Bring an inch of water to boil in a small sauce pan.
- Put the carob or chocolate and the 2 teaspoons of non-hydrogenated vegetable shortening in a heat-proof bowl that will fit snugly on top of the sauce pan.
- When the water comes to a boil, turn off the heat.
- Set the filled bowl on top of the sauce pan. Let it sit for 5 minutes, until the chocolate starts to melt.
- Stir occasionally until chocolate is melted.
- Put the pastry cream in a piping bag fitted with a (#1) or (#2) tip.
- Turn the eclairs over. Insert the tip into one end of the eclair bottom.
- Gently squeeze pastry cream into the eclair until the end feels full but not so full it bursts.
- Repeat on the other end.
- Continue until all eclairs are filled.
- Remove the bowl with the melted chocolate or carob from the sauce pan, wiping off any condensation and making sure not to get any water in the chocolate.
- Turn a filled eclair upside down. Dip into the chocolate.
- Set on a wire rack to let the chocolate harden.
- If the chocolate doesn't seem to be setting up, pop the eclairs in the freezer for 3 - 5 minutes.