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#1 JNBunnie1

 
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Posted 02 October 2009 - 04:13 PM

I HAVE to try this!!!!!

This is a double chocolate eclair recipe from a blog called Baking Love, here's the link to the post about the eclairs in full, it's longer than just the recipe below.

http://www.baking-lo...colate-eclairs/





Double Chocolate Eclairs

Pate a Choux

207 ml (7 ounces) water

1/2 teaspoon salt

78g (5 1/2 tablespoons) butter or shortening or 125 ml (1/2 cup) oil

140g (1 1/4 cups) gluten-free flour blend (xanthan gum is not necessary)

5 extra large eggs

7g (1 tablespoon) cocoa powder (I used 15g (2 tablespoons))

Boil water, salt, cocoa, and butter in a saucepan. Add flour and stir, stirring constantly until the mixture gets hot and uniform in consistency. Transfer mixture to an electric mixer with a paddle attachment and mix on low speed for 2-3 minutes until mixture is cool.

Mix on low and add the eggs, one at a time. After the addition of each egg, wait until the mixture absorbs it and becomes completely smooth again. Using a pastry bag, dispense the choux paste onto a parchment-lined or nonstick baking tray. Alternatively, you may use two spoons to form eclair shapes or simply drop spoonfuls to form puffs.

Bake at 220C (425F) until they have puffed and gotten some colour, then reduce the heat to 170C (350F) until they dry out inside. Do not underbake or they will fall flat. Cut one open to check the inside for wetness, before removing from the oven, if you are not sure if they are done. It takes longer than you would think. Mine took 15 minutes to puff up and 20 minutes to dry out. Watch them carefully. I got 12 eclairs. Peabody says the recipe makes 25 to 30 small puffs or 8 to 10 large eclairs.

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Vegan Pate a Choux

110g (1 cup) gluten-free flour blend (xanthan gum is not necessary but won’t hurt if your blend has it)

5g (2 teaspoons) caster sugar

1/4 teaspoon salt

1/4 teaspoon cream of tartar or baking powder

7g (1 tablespoon) cocoa powder (I used 15g (2 tablespoons))

30g (2 tablespoons) shortening or 30 ml (2 tablespoons) of oil

250 ml (1 cup) non-dairy milk (I used water)

equivalent of 4 eggs, 2 tablespoons Ener-G egg replacer whipped until stiff with 80 ml (1/3 cup) water

(I used:

15 ml (1 tablespoon) oil

15 ml (1 tablespoon) vinegar

1 teaspoon baking powder

1 teaspoon cornflour (corn starch) or arrowroot starch

enough carbonated water (plain soda water) to equal 60 ml (1/4 cup)

Combine, oil, vinegar, baking powder, cornflour (corn starch) or arrowroot starch and water in a medium bowl to allow mixture room to expand. Whisk together. )

Prepare Ener-G egg replacer, if using. Stir together flour, vegan sugar, salt, cream of tartar, and cocoa. In a saucepan, bring the non-dairy milk or water and shortening or oil to a boil, stirring constantly. Remove from heat for a moment and prepare alternative egg replacer, if using. Add the flour mixture all at once, return to heat, and reduce the heat to low. Stir constantly until the dough forms a ball that pulls away from the sides and the spoon and is smooth. Working quickly, remove from heat and add the egg replacer in thirds, beating well after each addition until the dough is glossy, smooth, and pulls away from the sides.

Using a pastry bag, dispense the choux paste onto a parchment-lined or nonstick baking tray. Alternatively, you may use two spoons to form eclair shapes or simply drop spoonfuls to form puffs. Mame says she made 20 small puffs. I got 10 eclairs from my batch.

Bake at 205C (400F) for 10 minutes, then lower the heat to 170C (350F) for another 10 minutes. Turn oven off and allow to cool, with door slightly ajar, for another 20 minutes. Allow to cool completely on racks before serving or filling.

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Chocolate Pastry Cream

475 ml (2 cups) whole milk or non-dairy milk

2 large egg yolks (may omit)

85g (6 tablespoons) caster sugar

25g (3 tablespoons) cornflour (corn starch) or arrowroot starch

200g (7 ounces) bittersweet chocolate, finely chopped

35g (2 1/2 tablespoons) butter or shortening or 40 ml (2 1/2 tablespoons) oil

Fill a large bowl with ice and water. Set aside a smaller bowl that can hold the finished pastry cream and be placed in the ice bath. In a small saucepan, bring the milk to a boil. Meanwhile, if you are using eggs, whisk the yolks, sugar, and cornflour (corn starch) or arrowroot starch together in a medium saucepan. Continue whisking as you slowly add a quarter of the hot milk into the yolks. Still whisking, pour the rest of the liquid in a steady stream into the tempered yolks. If you are not using eggs, then whisk the sugar and cornflour (corn starch) or arrowroot starch together in a medium saucepan. Slowly add the hot milk, continuing to whisk to prevent lumps, until all the milk is added.

Strain the mixture into the saucepan, place over medium heat, and whisking vigourously and without stop, bring the mixture to a boil. Keep the mixture at the boil, mixing energetically, for 1-2 minutes. Still over heat, stir in the chocolate, then remove from heat and scrape the pastry cream into the small bowl. (I skipped the straining step, as my pastry cream was not lumpy.)

Set the bowl into the ice-water bath and, stirring frequently so that the mixture remains smooth, cool the pastry cream to 60C (140F), as measured on an instant-read thermometer. Remove the pastry cream from the ice-water bath and stir in the butter, shortening, or oil in three or four additions. Return the pastry cream to the ice-water bath and keep it there, stirring off and on until it is completely cool.
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#2 bahrbdoll

 
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Posted 02 October 2009 - 04:39 PM

Sorry, i'm confussed- are these 3 different recipes or is it 3 steps? thanks
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-negative blood 2 x's
-negative biopsy- but couldn't biopsy the portion of my small intestine they normally do- due to that part being bypassed in my gastric bypass surgery
What should I do next?
Please help- any info, sugesstions, ideas- etc... I have a million ?'s

#3 ang1e0251

 
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Posted 03 October 2009 - 05:12 AM

There are 3 recipes. Eclairs are pastry, filling and topping. Kind of like a Longjohn for us Midwest girls!
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#4 JNBunnie1

 
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Posted 03 October 2009 - 06:18 AM

There are 3 recipes. Eclairs are pastry, filling and topping. Kind of like a Longjohn for us Midwest girls!

Yes, the first one is the pastry, the second one is an eggfree version of the pastry, and the third one is for the cream that goes inside. I'm just going to make vanilla pudding, I'm too lazy for that!
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#5 purple

 
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Posted 04 October 2009 - 11:07 AM

To save us all that work...could we just come over and try them ???!!! :lol:
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#6 JNBunnie1

 
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Posted 04 October 2009 - 04:24 PM

To save us all that work...could we just come over and try them ???!!! :lol:

HAHAH!!!! I hope to try these soon, I'll let you know!
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