Gluten-Free Eclairs with Dairy-Free Pastry Cream

Gluten-Free Eclairs with Dairy-Free Pastry Cream could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. This side dish has 297 calories, 6g of protein, and 13g of fat per serving. This recipe serves 12. For 47 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A few people made this recipe, and 24 would say it hit the spot. This recipe from Go Dairy Free requires cocoa powder, potato starch, sugar, and dairy free buttery spread. From preparation to the plate, this recipe takes around 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Gluten And Dairy Free Sour Cherry And Pastry Cream Gâteau Basque, Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Creamy Cashew Cream (raw, Gluten-free, Dairy-free, Soy-free, Gr are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pour the milk beverage into a large saucepan over medium heat. Cook until small bubbles appear around the edge. In a mixing bowl, beat the egg yolks and sugar with a hand mixer until light yellow and stiff. Beat in the sifted potato starch. Slowly add the milk beverage, in a little at a time. Pour the mixture back to the saucepan and cook, stirring constantly, until it boils and thickens. Reduce the heat to low and continue to cook for another 2 minutes; the mixture should be very thick and smooth in appearance at this point. Remove from the heat and stir in the buttery spread until melted. Stir in the vanilla. Place waxed paper onto the surface of the filling and refrigerate it for 2 to 3 hours. If the filling becomes too stiff to work with, add 1 teaspoon of milk beverage at a time, until the consistency improves. Place the water, shortening, buttery sticks, sugar, and salt in a large saucepan over medium heat. Bring the mixture to a full, rolling boil. Add the whole cup of potato starch flour and stir vigorously with a wooden spoon. The mixture should form into a smooth ball that leaves the sides of the pan after about one minute. Continue to cook and stir for 2 more minutes. Remove the pan from the heat. Add the eggs, one at a time, mixing with a spoon until smooth and shiny. Preheat your oven to 425F and line one of two baking sheets with foil or use an eclair pan. Divide the dough into 12 equal pieces. Shape each section of dough, with a spoon, into 4x1-inch strips on your prepared baking sheet(s). Leave about 2 inches between each puff. Bake for 20 to 35 minutes. They should appear puffed and golden brown. Turn the off oven, and leave the puffs inside. Open the oven door slightly, and allow the pastries to sit for 10 minutes. Remove the pastries from the oven and transfer them to a wire rack to cool. When the pastries are completely cool, cut each one in half, lengthwise (like you would a hot dog bun). Spoon the pastry cream filling into each one and replace the tops. In a medium microwave-safe bowl, whisk together the cocoa powder, water, olive oil, and buttery spread. Microwave for 20 second intervals, stirring between each session, until the mixture is melted and smooth. Add the vanilla and stir to combine. Sift in the powdered sugar and stir to combine. . Spread the glaze over each gluten-free eclair, and let them stand until the glaze is hardened. Store leftovers in an airtight, waxed paper-lined container in the refrigerator for up to 5 days.

 

Step by step:

1. Pour the milk beverage into a large saucepan over medium heat. Cook until small bubbles appear around the edge.

2. In a mixing bowl, beat the egg yolks and sugar with a hand mixer until light yellow and stiff.

3. Beat in the sifted potato starch. Slowly add the milk beverage, in a little at a time.

4. Pour the mixture back to the saucepan and cook, stirring constantly, until it boils and thickens.

5. Reduce the heat to low and continue to cook for another 2 minutes; the mixture should be very thick and smooth in appearance at this point.

6. Remove from the heat and stir in the buttery spread until melted. Stir in the vanilla.

7. Place waxed paper onto the surface of the filling and refrigerate it for 2 to 3 hours. If the filling becomes too stiff to work with, add 1 teaspoon of milk beverage at a time, until the consistency improves.

8. Place the water, shortening, buttery sticks, sugar, and salt in a large saucepan over medium heat. Bring the mixture to a full, rolling boil.

9. Add the whole cup of potato starch flour and stir vigorously with a wooden spoon. The mixture should form into a smooth ball that leaves the sides of the pan after about one minute. Continue to cook and stir for 2 more minutes.

10. Remove the pan from the heat.

11. Add the eggs, one at a time, mixing with a spoon until smooth and shiny.

12. Preheat your oven to 425F and line one of two baking sheets with foil or use an eclair pan.

13. Divide the dough into 12 equal pieces. Shape each section of dough, with a spoon, into 4x1-inch strips on your prepared baking sheet(s). Leave about 2 inches between each puff.

14. Bake for 20 to 35 minutes. They should appear puffed and golden brown. Turn the off oven, and leave the puffs inside. Open the oven door slightly, and allow the pastries to sit for 10 minutes.

15. Remove the pastries from the oven and transfer them to a wire rack to cool.

16. When the pastries are completely cool, cut each one in half, lengthwise (like you would a hot dog bun).

17. Spoon the pastry cream filling into each one and replace the tops.

18. In a medium microwave-safe bowl, whisk together the cocoa powder, water, olive oil, and buttery spread. Microwave for 20 second intervals, stirring between each session, until the mixture is melted and smooth.

19. Add the vanilla and stir to combine.

20. Sift in the powdered sugar and stir to combine. .

21. Spread the glaze over each gluten-free eclair, and let them stand until the glaze is hardened.

22. Store leftovers in an airtight, waxed paper-lined container in the refrigerator for up to 5 days.

Nutrition Information:

covered percent of daily need