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!
Much love,
Amy
Gluten-free, refined sugar-free eclairs perfect for brunch or dessert.
Ingredients
- 1/2 cup garbanzo bean flour
- 1/2 cup garbanzo-fava bean flour
- 1/2 cup tapioca starch
- 1/2 cup milk
- 4 tablespoons unsalted butter
- pinch of salt
- 1/2 cup pate a choux flour (see above)
- 2 eggs
- 1 recipe Pastry Cream
- 16 ounces carob chips or refined sugar-free chocolate chips
- 2 teaspoons non-hydrogenated vegetable shortening
Instructions
- 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 1 1/2 - 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.
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:
October 5th, 2011 at 2:52 pm
@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:
October 5th, 2011 at 2:51 pm
@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:
October 6th, 2011 at 8:24 am
@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.
[Reply]
Amy Reply:
October 6th, 2011 at 8:25 am
@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:
October 9th, 2011 at 7:23 am
@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:
October 6th, 2011 at 9:28 am
@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:
October 6th, 2011 at 9:29 am
@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:
October 6th, 2011 at 5:18 pm
@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:
February 2nd, 2012 at 3:26 pm
@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]