My Gluten-Free Eclairs

Ingredients

- 1/2 stick butter (55 gm.) or 55 grams of vegetable shortening (if you can’t eat dairy products)
- 1/2 cup water
- 1 cup gluten-free all-purpose flour mix
- 2 tsp sugar
- 1/4 tsp salt
- 2 eggs

My Gluten-Free, Dairy-Free Choux 

Method

  1. Heat the oven to 200° C. Grease a baking sheet and cover with parchment paper. 
  2. Put a saucepan on the heat and add the butter (or shortening) and water to it. Let the butter melt, add the sugar and salt and let the mixture boil. 
  3. Once it starts to boil, add the flour and beat with a wooden spoon vigorously until the whole mixture resembles one big lump of playdough. Take off the heat and keep beating for around 2 minutes until the dough cools down a little bit. (You can beat the mixture with a standing mix on medium or with hand using a wooden spoon) 
  4. Add the eggs one at a time while beating. Make sure each egg is fully incorporated in the mixture before you add the second one. When the mixture becomes one big lump, put in a piping bag (or you can use a Ziploc bag and snip one of the corners to squeeze the dough out) 
  5. Pipe out six big puffs (around 1 tbsp. each) or 12 small (around 1 tsp each) and bake in the oven for 25-30 minutes. The puffs will blow and puff. Make sure that the inside of the puffs is dry by checking them with a toothpick. Once the puffs are done, put off the oven, open the oven door and keep them in for 5-10 minutes. Take the puffs out and put them on a wire rack to cool. You can fill them with gluten-free dairy-free Crème Patissière (see my recipe on the previous link) or ice cream. 

TIP: The puffs can freeze easily before baking. You can spread them on the baking sheet, freeze them until they are hardened, then put them in bags and keep them in freezer until you need them. Once you need to bake them, spread them on a greased baking sheet again, wait for 15 minutes and then bake as before.