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