Gluten Free Pate a Choux/ Gluten-free eclair recipe
Pierre Hermés Cream Puff Dough with Gluten-free variation and modified instructions
(makes 20-24 Éclairs)
1/2 cup (125g) whole milk
Chocolate glaze (see separate recipe)
*Rebecca Reilly’s GF flour mix uses 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch mixed together. Although you only use one cup in this recipe, I keep it on hand- it’s great for many different things.
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
4) The dough should be still warm. It is now ready to be used for the éclairs as directed below. Once the dough is made you need to shape it immediately.
Baking the eclairs (directions for making about 10 eclairs and freezing 10 for later):
1) Preheat your oven to 375 degrees F (190 degrees C). Position the rack in the lower half of the oven. Line two baking sheets with waxed or parchment paper.
2) Prepare a large Ziploc gallon or quart freezer bag by cutting out 2/3 of an inch slice out of the lower corner of the bag. Fill the bag with the warm cream puff dough and pipe the dough onto the baking sheets in long, 4 to 4 1/2 inches (about 11 cm) chubby fingers.
3) Slide the OTHER baking sheets into the oven and bake for 15 minutes. Rotate the baking sheet so that the front is in the back and the back is in the front. Bake for another ten minutes or until eclairs are golden and sound hollow when you tap on them. It is really important that they not be undercooked as they will deflate if so. Turn off the oven and open the door, letting them cool slowly in the oven. Place on a rack to finish cooling.
Assembling the éclairs:
1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
2) The glaze should be barely warm to the touch (between 95 104 degrees F or 35 40
3) Pipe or spoon the pastry cream into the bottoms of the éclairs. I made half with Vanilla pastry cream and half with Espresso pastry cream. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
Notes on baking GF eclair dough:
1) Once the dough is made you need to shape it immediately.
2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
Notes on assembling eclairs:
2) The éclairs should be served as soon as they have been filled.