Gluten-free Vanilla Rose Cream Puff and Eclair recipe

June 1st, 2011 yum Posted in Blog Event, Chocolate, Dairy, Eggs, Gluten Free Blogs, Gluten Free Recipes, Party Food, custard 19 Comments »


When I heard this month that the theme for the Gluten-free Ratio Rally was Pate a Choux I was happy, but I’d already made versatile mocha and peanut butter eclairs a few years before, so I thought it wouldn’t be a new project, exactly. Little did I know how amazingly versatile pate a choux really is! You can make sweet cream puffs, savory gougeres (french cheese puff balls), and even CHURROS with this dough. Churros? Wow. I thought I would never have churros in my life, to be honest. Well, sorry to disappoint, but I didn’t make them this time, either. I wasn’t feeling up to the deep frying with a toddler underfoot. But I did think that cream puffs would be a lovely treat, after so many years pining after the popular shu-cream at Beard Papa in Japan. One little cream puff stand in the basement food court could make an entire department stores filled with the aroma of sweet, eggy vanilla and cream, and even though I rarely am envious of gluten-foods, these treats were one thing that made me sigh a little to myself. But no more! For this challenge, I came up with a sweet Vanilla Rose Cream puff filling and even an accompanying rose custard. I was initially intending to fill the cream puffs with the custard, but I decided I wanted something more airy, so I went with the whipped cream variety. I am really intrigued by the idea of making dairy-free cream puffs and filling (coconut oil and coconut milk for the whip?) but didn’t have time, so for now, I share these recipes with you for a classic eclair and a floral, spring-inspired cream puff. I hope you enjoy.

Baby Yum was quite intrigued by the rose pudding and stalked it until she couldn’t stand it any more and just dove in for a snack. She also got into the melted chocolate later, but alas, I didn’t get a photo of the amazing chocolate dipped baby. Here’s evidence of the great custard capture:


This month’s Ratio Rally is hosted by Erin of the Sensitive Epicure.

Wondering what this ratio thing is all about? Shauna the Gluten-free Girl started this rally to encourage gluten-free bakers to use scales to measure ingredients, with the argument that it helps take the guesswork out of baking and corrects for the problem of different baking (and measuring) styles. The cutie patootie scale I use is pictured on the right. I got it at Amazon, like most things in my kitchen. I don’t know if I am ready to jump into using my scale for every recipe yet, but it is kind of fun spending quality time with my scale in the kitchen. Try it and see what you think!

For more amazing gluten-free recipes using pate a choux, see the recipes by
My fellow Ratio Rally Bakers*:

*oops, initially the links were wrong for a few of these blogs on top. I fixed the ones I found- let me know if any are still broken links!

Gluten-free Pate a Choux Recipe
Ingredients
200g water or milk (I used milk)
120g shortening or butter (I used butter)
3g salt (I used salted butter so left out)
15g sugar for sweet pastry
60g sorghum flour
60g cornstarch or potato starch
60g tapioca starch
300g eggs (for my supposedly large eggs it took around 6 eggs and 1 extra egg white)
Directions
Pre-measure flours and other ingredients so they are ready and waiting.
Put your liquid, butter, salt and sugar in a pot on the stove on medium to medium high and bring to a full boil. Take the pot off the stove and dump in all your flour, stirring with a heavy-duty spoon. I like to use my wooden spoons for this. Mix completely and turn down the heat to low. Return the pan to the stove, stirring the heavy dough constantly until it forms a ball and leaves the sides of the pan. I put my dough in a standing mixer but if you are buff or want an arm workout, you can do the next step in the pan. Mix the dough on a low speed (or with your buff arm muscles) until the dough has cooled down to at least 140f (60c). Then you can add your eggs, one at a time, beating each one in on medium speed until it is completely mixed in, and then adding the next one. You can use your paste right away or cool it in the refrigerator overnight. I cooled it overnight.

To bake, preheat oven to 425f. Then line a baking sheet with parchment paper. You can use a dab of dough as glue to keep the sheet stuck to the pan, or not.

Put the paste in a sturdy freezer safe ziploc bag and cut a hole out of the corner. You can use pastry tips if you have them. I don’t, so I just use the 1/2 inch hole in the bag as my “tip.”

To make eclairs, pipe 4 inch logs onto the pan. To make cream puffs, pipe or spoon out golf-ball sized spheres onto the baking sheet.

Bake at 425 for 10 minutes and then, without opening the oven door, lower heat to 375 and bake for 10-20 minutes or until golden brown. Better to overbake than underbake! When the eclairs or cream puffs look really browned and sturdy, you can open the oven door and turn each one over, piercing the bottom with a toothpick. For my best results, I turned off my (gas) oven and let them sit in the oven and presumably come down in temperature before taking them out.

Notes
About half of my cream puffs looked pretty, and the rest cracked prior to taking them out. The non-cracked ones stayed inflated. The eclairs I took out too soon, so they deflated.
Vanilla Custard Recipe and chocolate sauce for eclairs
Dessert  Dairy  French  
Ingredients
3 cups milk
1 vanilla bean cut in half horizontally, or teaspoon vanilla
4 egg yolks
1/3 cup sugar
1/4 cup cornstarch
1 tablespoons butter

Chocolate sauce for eclairs:
3 squares your favorite chocolate
1 tbsp. butter
*if you use bittersweet chocolate, add powdered sugar to taste

Directions
Prepare filling by combining milk and vanilla and heat on medium-low until just before it starts to boil. Take off burner and let sit for 15 minutes. Whisk together eggs, cornstarch, and sugar in a large bowl until you have a light yellow, creamy sauce. Add 1/4 cup of your warm milk, pouring in gradually and whisking as you pour. Then add the rest in a slow, continuous stream, whisking. Pour back in sauce pan and bring to a low simmer , whisking all the while. When it starts to thicken, take your pan off the burner, whisking like mad. As it cools, add your tablespoon of butter and let it melt into the sauce. When it is no longer too hot, cover with saran wrap or wax paper so it can’t form a skin. Put in refrigerator as soon as it is not burning hot, or put the pan in an ice bath to cool it enough to place it on your refrigerator rack.

For the chocolate sauce, combine chocolate with butter in a microwavable dish and nuke at 30 second intervals, stirring after each time until it is a smooth, melted sauce. Don’t overcook! If your chocolate is bitter, you can add sifted powdered sugar and whisk in to sweeten.

For assembling eclairs, pipe custard inside the eclair OR if your eclairs have deflated, slice them neatly in half horizontally and either pipe or use knife to fill. Dip in chocolate sauce and then let harden on a cooling rack. If it is a hot day you could do this in a tupperware in the refrigerator- I hate to have custard out at room temperature for long! Enjoy!

Rose Whipping Cream filling for Cream Puffs
Dessert  French  
Ingredients
at least 1 cup whipping cream (more depending on how many cream puffs you are making)
1 tbsp. powdered sugar
1/2-2 tsp. rose water (to taste- I bought mine at an Indian market)

*rose petals/ buds (*optional garnish found at Middle Eastern markets)
Your favorite jam. I used cherry-plum

Powdered sugar
optional: rose custard to serve

Directions
Put whipping cream and powdered sugar in a bowl and whip to stiff peaks. Gently fold in rose water. Start with a small amount and add more to taste.

To assemble your cream puffs, slice in half horizontally. Put a thin layer of your jam inside the cream puff and then fill with the rose water whipped cream. Sprinkle with powdered sugar. If desired, you can dip the underside of your rose petals in the whipped cream and gently attach them to the top of the cream puff for decoration.

I served mine with rose custard on the side, in case there wasn’t enough rose-flavored goodness involved.

Vanilla Rose Pudding
Dessert  French  
Ingredients
6 egg yolks
1 tbsp cornstarch
50 g sugar
1 tbsp. edible dried rose petals or rose buds (from Middle Eastern market)
3 tbsp rose water (or more to taste)
500 ml drinking milk (whatever percent your family drinks)
100 ml heavy cream
1 vanilla pod, cut in half and then cut horizontally with seeds scraped
1/2 tsp vanilla (to taste)

Directions
Whisk the egg yolks, cornstarch, sugar and rose water together in a bowl until smooth. Put your milk and cream, split vanilla pod and rose petals or rosebuds in a saucepan on medium-low heat and take off heat before it reaches a boil. Let milk steep for fifteen minutes or so and then pour over your egg yolk mixture through a strainer, whisking together as you do so. Return the combined egg and milk mixture to your sauce pan and heat on low until it thickens. Remove from heat and let cool. Once no longer hot, put a layer of plastic on top of the custard so it does not form a skin and refrigerate. To serve, garnish with edible rose petals. Can be used as a cream puff filling, but I preferred rose water whipped cream for this.
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Menu of the Week and Gluten-free Vegetarian No Tomato Pizza Recipe

June 7th, 2009 yum Posted in Chebe, Dairy, Pizza, Vegetarian, cheese 8 Comments »

gfpizza

Tuesday: Vegetarian
Lentil Roast
Mashed potatoes and vegan gravy

Wednesday: Indian
Smoked Eggplant in Creamy Sauce (healthy cuisine of India p. 91)
Rajma- Red Kidney Bean Veg Chili
Basmati Rice

Thursday: Japanese
Fried Tofu balls (Japanese Veg Cooking p. 246)
Japanese rice
Spinach with sesame sauce

Friday: Mexican
Herbed Zucchini Salad (A Taste of Mexico p. 67)
Refried Bean Tostadas (116)

I’m hosting the gluten-free menu swap this week- with a theme of PIZZA! Pizza is great because you can have as many variations as there are diets or preferences. Gluten-free Cheese pizza, vegan pizza, raw foods pizza, dessert pizza- they are all delicious forms of pizza. Really, with pizza, the only limit is your own imagination! I look forward to seeing what delicious and unique forms of pizza you all come up with. Check on future Gluten Free menu Swaps over with Cheryl at GF Goodness. You can find more great menus with Org Junkie.

Angela shared recent dishes including dairy-free, gluten-free chocolate silk pie and info on the 2009 Gluten-Free Culinary Summit in Denver or New York, respectively. She is looking forward to making my dairy-free walnut pesto recipe. (Yay!)

Wendy at Celiacs in the House found some of the new Betty Crocker Gluten Free cookie mix at her local Kroger on Friday night and were pronounced a good bargain and very tasty! Wendy is making a California Pizza Kitchen Thai Chicken pizza on a Jules Gluten Free crust. Sounds lovely!

Cheryl of GF Goodness is making a socca garbanzo bean flour pizza that sounds WONDERFUL. I forgot all about the yumminess of socca and am glad she reminded me. She is going to do the roundup for my virtual Baby Shower soon, so make sure to get your link to her if you are a participant.

Celiac Family’s Menu features grilled and slow-cooked techniques for her protein dishes. No leftovers will go to waste at this house, but instead be used in a “make-your-own-buffet” meal and homemade enchiladas. Looks like Chebe Pizza Crust mix will be coming out of the pantry this week.

Fresh Ginger has a delicious and varied international menu planned with dishes from Ethiopia and Korea as well as pizza (or their more glamorous cousin, calzones). She’s looking forward to the start of her CSA subscription next week, but in the meantime, she’ll be enjoying fresh grilled asparagus. yum!

Here are some of my favorite pizzas that I’ve made at the Book of Yum:
Gluten-Free Grilled Marguerita Pizza Recipe

Allergy-free Gluten-Free Pizza Recipe

Zucchini Crust Pizza Recipe

Japanese Mayo Corn Pizza and Thai Veg Peanut Sauce Pizza

South American Socca Recipe

Chickpea Flatbread Pizza with apple, onion and feta recipe

This week the DH and I went on a short camping trip in our gypsy van. I like to keep Chebe mixes stocked in the van because it makes it extremely easy to toss together gluten-free bread rolls or pizza with very little effort. Lately, pregnancy-induced heartburn has made tomato NOT my friend, so I brought some premade basil pesto from home (Costco brand) along with onions and yellow peppers, thinking that I might throw together a quick pizza for dinner. I was inspired by some fresh mozzarella at the store on our way out to the campground, and an entirely new pizza was born. The DH raved and raved about the pizza. I think the secret is to slice the onion extremely thinly, and let it sweeten and caramelize before you add the other ingredients. We gobbled up the first pizza that night, and it was just perfect. I made a second one (pictured) that was slightly overbaked, so the crust wasn’t as perfect as the first one, but it was still divine. If you don’t have chebe on hand, you can make any of your favorite gluten-free pizza dough and it will be just as tasty! Enjoy!

*note: You can use dairy free or dairy basil pesto. I tend to make it dairy free at home to reduce calories, but for this recipe I happened to use prepared dairy pesto. Either one is equally good, though.

Tomato free Basil Pesto Pizza with Fresh Mozzarella Recipe
Ingredients
1 uncooked GF pizza crust (Chebe is yummy, or I like Carol Fenster’s recipe below)

1/8 cup basil pesto (pre-made or homemade)
1/2 small onion, cut in half and into thin slices
1/2 yellow bell pepper, cut into matchstick sized pieces or diced
1/2 ball of fresh mozzarella cheese, sliced

Directions
Bake pizza crust in 350 oven for 10 minutes and then baste with basil pesto. Sprinkle liberally with thinly sliced onion. Put back in oven for another ten minutes. Then add your bell pepper pieces and return to oven for another five minutes. Add your sliced fresh mozzarella, and bake until cheese begins to bubble on top.
Adapted Carol Fenster’s Pizza Crust Recipe
Ingredients
1 tablespoon dry yeast

2/3 cup brown rice flour

1/2 cup tapioca flour

2 teaspoons xanthan gum

1/2 teaspoon salt

1 teaspoon Italian herb seasoning OR “pasta seasoning” mix like Trader Joe’s

2/3 cup warm non-dairy milk (110) (rice etc.)

1/2 teaspoon sugar or honey

1 teaspoon olive oil

1 teaspoon cider vinegar

Directions
Preheat oven to 425 degrees F. Put a pizza stone on the bottom rack, leaving the main rack free.

Combine dry ingredients in your mixer, including yeast. Then add the liquid ingredients slowly and beat the ingredients for two minutes. If the dough bounces around the mixer, it’s too dry, so add extra liquid a little at a time until it will mix smoothly.

Prepare a pizza pan by greasing it either with nonstick baking spray (NO FLOUR VARIETY) or grease the pizza pan with a little olive oil.

Next, take your mixed dough and either split it for two mini pizzas or use it for one large pizza. throw your dough on the pizza pan (rectangular pan for two, round for one) and take a freezer-quality ziploc bag. Either spray with nonstick baking spray OR grease with a little olive oil. Put your hand inside the bag and use it to spread the dough out into a pizza shape, giving the dough a little rim around the edge to hold the toppings.

Bake for ten minutes and then remove from the oven. I like to baste the crust in oil from sundried tomato pesto. Cover the pizza with your desired toppings and then move the pizza stone to the middle rack and put your covered pizza on the pizza stone and bake it for at least ten minutes or until the pizza is done.

Notes
THIS PHOTO SHOWS THE HALF-BAKED DOUGH BEFORE THE second-baking on the pizza stone. After baking the second time, especially after pesto basting, the dough turns golden brown. The pizza stone really makes the dough nice and crispy so I highly, highly recommend one!
Walnut Dairy Free Pesto Recipe
Ingredients
1/2 cup walnuts
2 cups fresh basil leaves
sprinkle salt
1/8 cup roasted fresh onions
1/4 cup olive oil
Directions
Combine ingredients in blender or food processor, drizzling in olive oil as you blend it. Taste and season with more salt or other spices if desired. Enjoy!
Notes
I used this pesto on a gluten-free pizza crust topped with roasted sweet potatoes, roasted potatoes, roasted red pepper, roasted onion, and even half roasted chard. Yum yum yum!
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