Eclairs sans gluten

Les éclairs et la pâte à choux sont depuis longtemps sur ma to-do list de pâtisserie sans gluten. Si je me délecte d'un éclair au caramel de chez Helmut Newcake de temps à autre, je n'avais encore jamais réalisé d'éclairs sans gluten à la maison. Quand j'ai découvert la recette d'éclairs sans gluten de Johanna Le Pape sur You Tube, je savais que ce serait la recette que je testerai.

Eclairs and choux pastry has been on my gluten-free pastry to-do list for a long time.  I enjoy Helmut Newcake caramel eclair every once in a while but never made proper GF eclairs when back home. So when I saw Johanna Le Pape's gluten-free eclair recipe on You Tube, I knew it was the recipe I was going to try out.

Il m'a fallu un ou deux essais pour trouver la bonne taille et la bonne forme mais je savais dès le départ que je tenais la bonne recette. La pâte est moelleuse comme il faut, elle lève bien et s'adapte parfaitement aux formes d'éclairs, de choux ou de chouquettes.

It took me a couple of trials to reach the perfect sizes and shapes, but I could tell there was nothing wrong with the recipe. The dough is as soft as should be, it rises pretty well and is perfect from eclairs to choux or chouquettes.

Je vous confie aussi deux versions pour la crème pâtissière : si les ingrédients restent les mêmes, c'est la méthode qui change. L'une traditionnelle, l'autre au Thermomix (je vous avoue que la seconde méthode est assez spectaculaire !).

Alors je suis désolée Helmut, mais tu ne me reverras pas de si tôt !

I also give you two versions for my pastry cream: ingredients are the same and only the method changes. You can either make it the traditionnal way, or let your Thermomix do it (I confess the second method is pretty magical!).

So I'm sorry Helmut, but it seems I won't see you in a long time!

NB : pour les chouquettes, vous pouvez utiliser la même taille de douille que pour les éclairs. Quant aux profiteroles, je préfère les former à l'aide de deux petites cuillères bien pleines. Ainsi, les chouquettes seront plus petites (parfaites pour une bouchée), et les profiteroles auront la taille nécessaire pour être garnies d'une boule de glace.

GLUTEN-FREE CHOUX PASTRY

125g butter

125g water

125g milk

4g salt

90g rice flour

35g corn starch

220g eggs (4 to 5 eggs)

Pour your milk and water into a saucepan. Add the salt and diced butter. Melt and bring to a boil. Add the flour and starch in one go. Mix with a wooden spoon until your reach a consistent dough and let it dry a little on medium heat. Set aside and whip with electric mixer for 1 to 2min to cool it down. Whip your eggs with a fork and add to your batter, mixing it with your electric mixer all the while.

Pipe your 11cm long eclairs using a n°12 tip. Bake for 30min in oven preheated to 180°C, fan turned off in your convection oven.

NB : for chouquettes, use the same size tip as the one for the eclairs. For profiteroles, I would recommend to shape the dough with two really full teaspoons. Chouquettes will be smaller (peprfect for a bite) and profiteroles should be the right size to receive a scoop of ice-cream.

PASTRY CREAM

30g or 3 tbsp corn starch

40g sugar + 1 pack vanilla sugar

2 eggs

1/2litre milk

In a heavy-bottomed saucepan: mix together the starch, sugars and eggs, one at a time. Add in the milk. Bring to a gentle simmer, stirring all the while until cream thickens. Set aside as soon as it starts to boil.

In your Thermomix: mix all the ingredients together and set 7min/90°C/4. When it's done, mix for 5sec at 9.

To fill in your eclair, make to small holes on the bottom of your eclairs and fill in the pastry cream using a pastry bag with a small tip.

Heat your fondant to 40°C, spread with a spatula and smooth it out with a wet finger.

Refrigerate for a few hours before you eat.