Gluten-Free Eclairs with Dairy-Free Pastry Cream #desserts #cakerecipe #chocolate #fingerfood #easy

This liberal sans dairy, without gluten eclairs formula was imparted to us very nearly 12 years prior! I've refreshed the fixings and post a tad, to make it simpler to pursue.

These treats are certainly a work of adoration, however would wow at any festivals or evening gatherings.

By fixings, this formula is sans dairy/non-dairy, without gluten, sans nut, nut free, sans soy, and veggie lover. In any case, make certain to pick the milk drink, rich spread, and shortening fixings that work for your dietary needs.

Also try our recipe Best Banana Pudding Poke Cake #desserts #cakerecipe #chocolate #fingerfood #easy

Ingredients

• Pastry Cream Filling
• 2½ cups dairy-free milk beverage
• 5 egg yolks
• ¾ cup sugar
• ⅓ cup sifted potato starch
• 2 teaspoon dairy-free buttery spread or sticks
• 1 to 1½ teaspoons vanilla extract, to taste
• Dough
• 1 cup water
• ¼ cup shortening (like sustainable palm shortening)
• ¼ cup dairy-free buttery sticks or margarine
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 cup potato starch*
• 4 eggs
• Chocolate Glaze:
• 1 tablespoon cocoa powder
• 2 teaspoons water
• 1 teaspoon olive oil
• 1 teaspoon dairy-free buttery spread
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions

1. Pastry Cream Filling
2. Pour the milk beverage into a large saucepan over medium heat. Cook until small bubbles appear around the edge.
3. In a mixing bowl, beat the egg yolks and sugar with a hand mixer until light yellow and stiff.
4. Beat in the sifted potato starch. Slowly add the milk beverage, in a little at a time.
5. Pour the mixture back to the saucepan and cook, stirring constantly, until it boils and thickens.
6. Reduce the heat to low and continue to cook for another 2 minutes; the mixture should be very thick and smooth in appearance at this point. Remove from the heat and stir in the buttery spread until melted. Stir in the vanilla.
7. Place waxed paper onto the surface of the filling and refrigerate it for 2 to 3 hours. If the filling becomes too stiff to work with, add 1 teaspoon of milk beverage at a time, until the consistency improves.
8. Dough
9. Place the water, shortening, buttery sticks, sugar, and salt in a large saucepan over medium heat. Bring the mixture to a full, rolling boil.
10. Add the whole cup of potato starch and stir vigorously with a wooden spoon. The mixture should form into a smooth ball that leaves the sides of the pan after about one minute. Continue to cook and stir for 2 more minutes. Remove the pan from the heat.
11. Add the eggs, one at a time, mixing with a spoon until smooth and shiny.
12. Preheat your oven to 425ºF and line one of two baking sheets with foil or use an eclair pan.
13. Divide the dough into 12 equal pieces. Shape each section of dough, with a spoon, into 4x1-inch strips on your prepared baking sheet(s). Leave about 2 inches between each puff.
14. Bake for 20 to 35 minutes. They should appear puffed and golden brown. Turn the off oven, and leave the puffs inside. Open the oven door slightly, and allow the pastries to sit for 10 minutes.
15. Remove the pastries from the oven and transfer them to a wire rack to cool.
16. To Assemble
17. When the pastries are completely cool, cut each one in half, lengthwise (like you would a hot dog bun).
18. Spoon the pastry cream filling into each one and replace the tops.
19. Chocolate Glaze
20. In a medium microwave-safe bowl, whisk together the cocoa powder, water, olive oil, and buttery spread. Microwave for 20 second intervals, stirring between each session, until the mixture is melted and smooth.
21. Add the vanilla and stir to combine.
22. Sift in the powdered sugar and stir to combine. .
23. Spread the glaze over each gluten-free eclair, and let them stand until the glaze is hardened.
24. Store leftovers in an airtight, waxed paper-lined container in the refrigerator for up to 5 days.

Read more our recipe Pumpkin Blossom Cookies #desserts #cakerecipe #chocolate #fingerfood #easy

Source : bit.ly/2NgP7sq