• Cara

    posted on October 5, 2011 at 12:21 pm

    Amy I am so impressed with these eclairs! I know plenty of gluten free friends who are going to love these :)

    [Reply]

    Amy Reply:

    @Cara, They are yummy! Your friends will love them.

    xoxo,
    Amy

    [Reply]

  • stephanie

    posted on October 5, 2011 at 2:17 pm

    Can other flour combinations be used? I don’t have the bean flours on hand. I can’t wait to give these a try, although I would probably use a custard filling instead of pastry creme.

    [Reply]

    Amy Reply:

    @stephanie, You’ll have to experiment and find out. :)

    Hugs,
    Amy

    [Reply]

  • Pat @ Elegantly, Gluten-Free

    posted on October 5, 2011 at 6:03 pm

    These look so awesome — there should be bells and whistles on this post! I can’t wait to try them.

    [Reply]

  • Jessie

    posted on October 5, 2011 at 6:12 pm

    do you think these could be made w/an egg substitute (flax gel or applesauce-don’t have energ on hand)?

    [Reply]

  • Jeanine - the Baking Beauties

    posted on October 5, 2011 at 7:44 pm

    Amy, you did it again! These look absolutely amazing!! (one thing, ya had me confused with “see below” for the choux flour, I believe it should be above?)

    [Reply]

    Amy Reply:

    @Jeanine – the Baking Beauties, Yes! Thanks. Fixed that. :)

    [Reply]

  • Debi

    posted on October 5, 2011 at 8:19 pm

    Amy, you are AMAZING! I can’t wait to try these with some dairy-free adaptations. :D

    [Reply]

    Amy Reply:

    @Debi, You can completely make pate a choux with a non-hydrogenated vegetable shortening. I like the butter taste much better but it works either way.

    xoxo,
    amy

    [Reply]

    Debi Reply:

    @Amy, Thanks for the tip. I’ve always said butter is better, but I can’t do dairy anymore. :(

    [Reply]

  • Julie Lynn

    posted on October 5, 2011 at 11:56 pm

    Oh my gosh! I’m sure “love” is not too strong a word. I’m putting in a request to my dessert maker (my 16 year old, Livy) to have these this weekend. ;-)

    [Reply]

    Christianne Reply:

    @Julie Lynn,
    Ooh la la! Magnifique! Oh I will have to try these with cafe (coffee) flavored pastry cream and icing, my favorite french eclair! It may be a while though, I am cleansing and the thought of these are already testing my will power! xo

    [Reply]

    Christianne Reply:

    @Christianne, Sorry Julie Lynn I meant to post this for AMy :)

    [Reply]

  • Ricki

    posted on October 6, 2011 at 9:29 am

    These look amazing, Amy! But I wanted the inside shot will all that yummy cream. ;)

    [Reply]

  • Christianne

    posted on October 6, 2011 at 9:29 am

    Ooh la la! Magnifique! Oh I will have to try these with cafe (coffee) flavored pastry cream and icing, my favorite french eclair! It may be a while though, I am cleansing and the thought of these are already testing my will power! xo

    [Reply]

    Amy Reply:

    @Christianne, Thanks, Christianne! These will be here after your cleanse. :) If you were closer you could come over for tea and eclairs.

    xoxo,
    Amy

    [Reply]

  • Alisa Fleming

    posted on October 6, 2011 at 9:42 am

    Wow Amy, those look amazing! I can’t believe they are grain-free also. Very cool that you are doing cooking classes too!

    [Reply]

  • Alta

    posted on October 6, 2011 at 11:42 am

    These look amazing. I love pate a choux. I’m proud that you pulled these off! Congrats!

    [Reply]

  • Katie

    posted on October 6, 2011 at 1:05 pm

    I know how I will be spending my Saturday… baking these! They look delicious! :)

    Thanks for the great recipe Amy.

    [Reply]

  • Carol, Simply...Gluten-free

    posted on October 6, 2011 at 5:51 pm

    Adorable!

    [Reply]

  • Nancy @SensitivePantry

    posted on October 6, 2011 at 7:29 pm

    These are so sweet!

    [Reply]

  • Chelsea @ NaturallySweetRecipes

    posted on October 6, 2011 at 7:44 pm

    Oh my Heavens! These look amazing! My family Loves eclairs! These look so awesome! I’m GOING to try them! I love how they are also flour free. Truly brilliant!
    Chelsea @ Naturally Sweet Recipes

    [Reply]

  • Kelly

    posted on October 6, 2011 at 7:56 pm

    Can I use all gar-fava flour? i don’t have plain garbanzo. i can’t wait to try my hand at these tomorrow!

    [Reply]

  • SunnyB @ andloveitoo

    posted on October 6, 2011 at 8:10 pm

    Oh, Amy! You are a miracle worker. These are beautiful!

    [Reply]

  • InTolerantChef

    posted on October 6, 2011 at 8:41 pm

    So yummy indeed! Great finger food for a high-tea, yumm…

    [Reply]

  • Sherrie

    posted on October 6, 2011 at 9:02 pm

    OMG you just saved my son’s (donut) life! These look fabulous, and I can’t wait to make them!

    [Reply]

  • Jeanie

    posted on October 6, 2011 at 10:13 pm

    Amy,

    Your eclairs look perfect! I defintely look forward to baking and eating these! :) )

    [Reply]

  • Annette

    posted on October 7, 2011 at 5:30 pm

    Wow! These look so great! Since diagnosis as celiac disease w.a severe case, I’ve missed pastries, but will try these asap. Thanks so much.
    Another point:My family is thinking of a vacation on a cruise. Do you have any advice or knowledge about safety on the large cruise lines? Even though they say they’ll accomodate my G-F diet, I worry about cross-contamination in their huge kitchens. Any reply is greatly appreciated. I’m sure others are wondering as well. Thanks for any assistance.

    [Reply]

  • Diane Reusing

    posted on January 31, 2012 at 11:55 pm

    I’m not sure where the 2 teaspoons of non- hydrogenated vegetable shortening comes in. It is never mentioned in the directions.

    [Reply]

    Amy Reply:

    @Diane Reusing, Thanks for catching that! It goes in with the carob or chocolate when you melt it; this gives it a nice glossy look and you don’t have to worry about tempering the chocolate.

    I’ve updated the recipe so that it’s correct.

    Hugs,
    Amy

    [Reply]

  • Heather @ Stuffed Pepper

    posted on August 12, 2012 at 10:59 am

    omg! if I could pull this off, my husband will love me all over again. he’s a big eclair fan. But i’ve never made a pate choux, even before I went gluten-free. is it a hard technique to learn?

    [Reply]

  • Jade

    posted on January 7, 2013 at 6:43 pm

    Is there a way to do this without a mixer and get the same consistency?

    [Reply]

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