Gluten-Free Cream Puff's / Eclairs

As more and more friends of mine have problems with gluten, I am trying to adapt certain desserts to their gluten free lifestyle. I love Eclairs/Cream Puffs and they are actually very easy to make. Well at least I think so. It probably only takes and hour or so to make them and you can have a very pretty dessert.

Here is what you need for about 12 - 16 pieces:

200 ml water
2 sprinkles of salt
50 g of butter

100 g of Quinoa flour (this will give the eclair a nutty taste)

2 - 3 eggs (I needed 3 medium eggs)
1 tbsp sugar

In a small pan boil water, salt and butter then set aside. Pour in the flour at once and put back on the stove and stir until the doug comes off the bottom of the pan in a ball. Cool down slightly.

The mix in eggs and sugar, one by one. The dough should be soft but not runny!

Using a pastry bag or two small spoons, set little balls on a prepared cookie sheet (butter them and rinse with cold water, leaving the water on, it will help the rising of the dough).

Bake in a well preheated oven at at 350 degrees for 30 minutes. DO NOT OPEN THE OVEN DOOR WHILE BAKING! After the baking time, open oven door slightly and let them dry a bit and cool.

In the meantime you can prepare your filling. I just used whipped cream that I sweetened with sugar and a bit of vanilla and some raspberries.

Once your eclairs have cooled down, cut them open with a sharp knife or kitchen shears, fill them with the whipped cream and set the top on.



To make them look pretty, you can either sprinkle them with some powdered sugar or like I did, decorate with some yummy chocolate glaze. Now just arrange on a nice platter and there is dessert!

Bon Apetit!