Making Gluten Free Eclairs is much easier than you think! Mmm… think of all the flavor combinations you could make!
It has been nearly 8 years since I was diagnosed with celiac disease, and I’ve said it many times – the only thing I miss is convenience. Well, that and a big, glazed yeast doughnut, but I’m working on re-creating that.
The ability to order in Chinese food.
Swing through the bakery.
Go out to eat at a restaurant on the spur of a moment (for food you’re actually craving, and not to a restaurant that you have to research ahead of time, then play 20 questions with the staff to ensure that your food will be safe. Yeah, that takes the fun right out of it).
I mention bakery, because those are the things that are sometimes more difficult to re-create at home, or the things you’d like to pick up on a whim. In my immediate area, there are no dedicated gluten free bakeries.
I’ve heard of a few places that have jumped on the gluten free bandwagon and offer gluten free items, but really, they don’t understand cross contamination, and in my mind, anything that comes from a shared kitchen should have a big “May Contain Wheat” sticker on it.
Or they offer it up to those that are “gluten conscious” – isn’t it great that they are aware of gluten? Doesn’t mean that the item you’re purchasing will be gluten free though – at least it’s not safe for those that have a need for no gluten, compared to those that want a low gluten diet.
Anyway, back to the bakery items. Whenever I feel like I’m missing out on something, I head to the kitchen.
Right from diagnosis, I decided that I would learn how to recreate anything I desire. Since this celiac thing is a life-long diagnosis, I might as well learn to live with it, and not let it make me feel like I’m being denied anything. And I think I’ve done pretty good too. Cinnamon buns, cakes, cookies, bread, you name it – I bake it. And when I had a craving for gluten free Eclairs, I knew I could easily make those as well.
The dough used to make these gluten free Eclairs is the same dough that I used to make gluten free Cream Puffs. The dough is actually called Pâte à Choux, and it can be used to make a number of pastries. It is a really easy dough to mix up, and when baked at a high temperature, the steam and the eggs creates beautiful hollow pastries that can be filled.
Some filling options for you gluten free Eclairs:
- Peanut Butter Pastry Cream, that’s what I used to fill these gluten free Eclairs
- Sweetened whipped cream
- Vanilla pastry cream
- Chocolate pastry cream
- Fresh Lemon Mousse
If you don’t have a piping tip that will work to poke into the gluten free Eclairs to fill them, don’t let that stop you from making them. You can slice them in half using a serrated knife and fill them that way. The Pâte à Choux can be frozen to use later. Pipe the dough onto a wax paper lined baking sheet and place in the freezer. Once they are frozen, store in a zipper seal freezer bag. To bake, place frozen dough onto parchment lined baking pan, and let come to room temperature before baking (about 15 minutes). Bake the same way you would if you were baking immediately.
The Pâte à Choux can be frozen to use later. Pipe the dough onto a wax paper lined baking sheet and place in the freezer. Once they are frozen, store in a zipper seal freezer bag. To bake, place frozen dough onto parchment lined baking pan, and let come to room temperature before baking (about 15 minutes). Bake the same way you would if you were baking immediately.
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