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Gluten free chocolate eclairs are just fresh gf choux pastry filled with pastry cream, topped with chocolate. They're French, but they just look fancy!
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I’m craving a Tim Hortons Boston Cream Doughnut, and thought I’d make these instead. But I’m confused.
In Instruction #10, we put the pastry cream into a bowl and refrigerate it.
Then the next Instruction, #1 under Shape the pastry, tells us to take the pastry cream out of the food processor. When did the pastry cream go into the food processor, and why? Are there missing steps?
It refers to the pastry dough (the choux pastry), Carol, not pastry cream, which is made in a food processor. You must make gluten free choux pastry to make this recipe for eclairs, which is linked in the recipe ingredients list. Here’s another link.
I love that you have a gum free flour blend. Vegetable gums are high on my list of food sensitivities. And they seem to be everywhere in the gf world. :(
Hello
I’m also dairy free will this recipe work with coconut milk?
Thank you
I don’t know, Pennie. I haven’t tested this recipe with any substitutions. Feel free to experiment!
Oh my gosh, eclairs are the things I miss the most now i’m gluten free, so I’m super excited to try this! :)
O.M.G.
Don’t quite know what else to say!!! :p
With the Expandex added to the flours now, will older recipes (like the Expandex-Free Eclairs and Yeasted Pizza Crust) work as well or the modified newer editions better? =D I had purchased some of the Expandex with great anticaption in baking some gluten free bread and many other recipes.
Hi, Richard,
There isn’t any Expandex in this recipe for éclairs, or the one I published in my second book. My older pizza crust recipe absolutely still works, as do my other previous gluten free bread recipes. But the differences the new ingredients and techniques in the Bread Book make are substantial.
I truly love you Nicole Hunn! Eclairs are my absolute favorite pastry! I can almost taste them! I now must get a pastry bag and tips and attempt these!
Yay, Mare! See, I didn’t even know that about you. I just lucked into learning about it, I guess. :)
I am currently on a workout time out due to a strained calf muscle – meaning that I cannot eat any of these and I WANT TO! they look so wonderful and yummy. I miss them and now because of you we have them!!!! YAY!
Oh, no, Jennifer! Hope you’re on the mend soon. That sounds painful. :/
It is actually – especially the middle of the night cramps that make me holler. Got some acupuncture today and am putting together a stretching plan – massage on Monday… hope this all will help.
I am doing these this weekend… they were my dad’s favorite… so they bring back memories
so I cant help but wonder. is flour really necessary for the cream? I make banana pudding with nothing more than condensed milk, sugar and corn starch. These look yummy. Im thinking a early morning easter treat for everyone.
Yes, Miranda, it is necessary for a stable pastry cream. I do not like to make puddings and pastry cream with cornstarch, as you describe in your pudding, as it “leaks” moisture as it cools. The pudding you describe is not really flourless, as it uses cornstarch.
aha! thank you so much!