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Dude.
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6 posts in this topic

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-love.org/2008/01/04/doub...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.

2008_0104baking-love0005-resize.JPG

Vegan Pate a Choux

110g (1 cup) gluten-free flour blend (xanthan gum is not necessary but won

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Sorry, i'm confussed- are these 3 different recipes or is it 3 steps? thanks

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

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

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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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    • Thanks cyclinglady ... just wondering, do most of the people on this forum believe the Enterolab stool / gene testing to be non-trustworthy? Or are you just recommending a diagnosis from my MD so that she is also treating me with full belief/knowledge of my condition? I've been gluten free now for 2 weeks - by the time I get in to my doctor, she orders the bloodwork and I get to a lab it could be another 2 weeks before the bloodwork is done. From what I understand, just a month of gluten free eating could skew the results of the blood test. Supposedly, the stool tests are much more accurate. I hate to go backwards and start eating gluten again just so I can have a blood test done that may or may not substantiate the results of the stool / gene testing. I'm so confused ...
    • Try to stick to a whole foods diet.  Things like unseasoned stew, soup, etc.  Things easy-to digest, preferably not processed by a anyone except you.  Too often new celiacs start using gluten-free foods (cookies, bread, crackers).  Your body is not used to these grains and they often contain lots of junk.  For example, I react to Xantham gum.  It does not bother my gluten-free hubby, but it gets me every single time!   Did you read our Newbie 101 thread under "Coping"?   It contains lots of valuable tips.  Make sure those meds are gluten free.  Supplements too.   I hope you feel better soon!    
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