I have been having a really hard time lately healthwise, I've written about them before, but I was really hoping today would go better, since I had my long awaited appointment with an endocrinologist, but the endocrinologist is refusing to treat me without furture blood tests and without sky high TSH, because he's insisting that the issues are "resolving on their own" when I can tell by how I feel that they aer not, but he was ignoring that, so in the meantime, I'm still untreated, running on a ridiculously low amount of energy, and feeling terrible.
But I don't want to let you readers down, so I've arranged some great guest posts from my friends to fill in the gaps when I don't have the energy to write, and today I have an extra special treat- a recipe for DIY homemade gluten free, dairy free, refined sugar free eclairs from my friend Juli over at Pandemonium Noshery.
I can't wait to feel better so that I can whip up a batch of these myself. I literally have not had a single eclair since going gluten free nearly 10 years ago. These look amazing, as does everything Juli makes. And I had no idea it was so doable at home.
I cook gluten free when I have family over, a few of my adorable nieces and nephews are celiacs so I had a basic idea of where to start. After a lot of research, just kidding I messaged my sister, she said all the egg keeps it together you don't really need to do anything but swap out the flour. I was swapping out more than that so with a bit of apprehension I added honey and coconut oil to the recipes and baked. And they turned out wonderfully. So wonderfully in fact that no one could tell the difference.
Homemade Gluten Free, Dairy Free, Refined Sugar Free Eclairs Recipe -- Frugal Fancy Food
Ingredients:
1 Tbsp honey
1 c. water
1 pinch salt
1/2 tsp. vanilla extract
3 Tbsp. coconut oil
1 c. white rice flour
1 tbsp. tapioca starch
4 eggs
Homemade dairy free custard
6 oz. dark chocolate
1/2 tsp. vanilla extract
3 Tbsp. coconut oil
1 c. white rice flour
1 tbsp. tapioca starch
4 eggs
Homemade dairy free custard
6 oz. dark chocolate
1 tsp. coconut oil
Instructions:
1. Pre-heat the oven to 425*F.
2. Place the honey in the bottom of a 1 cup measuring cup and add enough water to make a full cup of liquid. Place in a small saucepan with the salt, vanilla, and coconut oil. Bring to a boil.
3. While the liquid is heating use the same technique to replace some of the rice with tapioca starch. Place the tapioca starch in the bottom of a one cup measuring cup and add enough rice flour to make one cup.
4. Remove the liquid from the heat and immediately add the flour and stir to combine. At first it will look like a lumpy mess but keep stirring and it will all come together. Return to the heat and cook, stirring for about a minute. Unlike wheat based eclairs at this point some of the oil separated from the batter, just a tiny bit, but it's nothing to worry about.
5. Crack and egg in to the batter ad beat until it is mixed in, it will be really sticky. Keep beating one at a time until fully mixed it. Place in a sandwich bag with the side cut off and pipe out on to a baking sheet.
6. Bake at 425* for 15 minutes or until dark brown, as dark as you can let them get without burning them.
7. Remove from the oven and allow to cool for 5 minutes. Using a straw pierce one side of the eclair to hollow out anything sticking and make a slot for the filling. Let cool completely.
8. Right before serving fill the pastry with custard. Melt the chocolate and coconut oil together and dip the top.
Instructions:
1. Pre-heat the oven to 425*F.
2. Place the honey in the bottom of a 1 cup measuring cup and add enough water to make a full cup of liquid. Place in a small saucepan with the salt, vanilla, and coconut oil. Bring to a boil.
3. While the liquid is heating use the same technique to replace some of the rice with tapioca starch. Place the tapioca starch in the bottom of a one cup measuring cup and add enough rice flour to make one cup.
4. Remove the liquid from the heat and immediately add the flour and stir to combine. At first it will look like a lumpy mess but keep stirring and it will all come together. Return to the heat and cook, stirring for about a minute. Unlike wheat based eclairs at this point some of the oil separated from the batter, just a tiny bit, but it's nothing to worry about.
5. Crack and egg in to the batter ad beat until it is mixed in, it will be really sticky. Keep beating one at a time until fully mixed it. Place in a sandwich bag with the side cut off and pipe out on to a baking sheet.
6. Bake at 425* for 15 minutes or until dark brown, as dark as you can let them get without burning them.
7. Remove from the oven and allow to cool for 5 minutes. Using a straw pierce one side of the eclair to hollow out anything sticking and make a slot for the filling. Let cool completely.
8. Right before serving fill the pastry with custard. Melt the chocolate and coconut oil together and dip the top.
My, don't those look divine? Don't you want to just eat them up off your screen? Have you ever made eclairs before? Was it hard? Does this look like a recipe you'd try? And hats off to Juli for all her amazing recipes!
I love eclairs and haven't had one in at least a decade since I gave up gluten and sugar so I'm really looking forward to trying this. But there's no actual custard recipe. The icing recipe is listed under the custard recipe - yikes! But I'll try her website for further info because the custard definitely makes the eclair! Thank you for giving me a new gluten free website to try! Hope you get into the doctor soon and feel better.
ReplyDeleteOops! I saw I could click on the "Homemade dairy free custard" when I was trying to find the link to your friend's site and it took me right to the recipe! Yay! My oversight! Thanks again!
ReplyDelete