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Wheat free
Wheat free
Lactose free
Lactose free
Palm oil free
Palm oil free
Soy free
Soy free
Egg free
Egg free
Dyes and preservatives free
Dyes and preservatives free
Low in fat
Low in fat
Low in salt
Low in salt
Low in sugar
Low in sugar
Enrich with Beta-glucans
Enrich with Beta-glucans
High in fibres
High in fibres
Enriched with Vitamins and Iron
Enriched with Vitamins and Iron
Enriched with B12
Enriched with B12
Enriched with Omega 3 and Omega 6
Enriched with Omega 3 and Omega 6

Lemon pastry gluten free eclairs
|

Enjoy this delicious decadent French dessert one bite at the time!

60
min.

Total Time

4

Servings

Gluten free

STEP 1

Prepare the mix of gluten free flour and lightly beat eggs. In a saucepan heat the water with the butter and a pinch of salt. When the water begins to quiver pour all the flour all at once and cook again over low heat, stirring with a wooden spoon until it forms a smooth paste. Remove from heat and put the dough in a bowl cool, add slowly the eggs and let them incorporate stirring with a wooden spoon.

STEP 2

Put the dough into a pastry bag with smooth tip and holding it in a vertical position drawn strips spaced apart on a lightly greased baking sheet or covered by a sheet of silicone.

Bake in preheated oven at 200° for one minute, then reduce oven to 170° and continue cooking for 20 minutes (180° if the oven is ventilated) until the eclairs are golden brown. Remove from oven, let cool.

STEP 3

Prepare the lemon cream. 

Rub the sugar with the lemon zest rubbing with the fingertips. Mix the eggs, previously mixed with a fork, with the sugar in a saucepan and add the lemon juice. Put the pan in a water bath and stir the mixture until the cream reaches  83-84°.

Filter the cream amd put it in a bowl with ice and water until it reaches 60°. Unite the butter at room temperature and incorporate it with a hand whisk. Continue to stir the cream with a minipiner for a few minutes.

Cover with plastic wrap and put in stand overnight in the refrigerator.

STEP 4

Stuff the eclair with the lemon cream. Make a small incision in the surface and fill the dough with a pastry syringe or spoon. Serve.

Source : www.glu-fri.com

 

Butter 260 grams (60 grams for eclairs, 200 grams for the lemon cream)

Water 120 grams

Gluten free mix cake flour 75 grams

Salt 1 tsp

Eggs 6 (3 for the éclairs, 3 for the lemon cream)

Lemons 16 grams of zests and 105 grams of lemon juice

Sugar 145 grams

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