Friday, June 24, 2011


I love Eclairs, but I dont love the complexity of making the choux pastry. I really save these for special occasions, like birthdays, or a treat for my fellow Celiacs.

I happened upon this recipe at, and modified it a bit.
The shortcut is using a GF pudding mix, and combining it with whipped topping, to form the filling. Traditional eclairs call for a chocolate ganache slathered on top, but I use GF chocolate chips, combined with butter, to acheive the shortcut ganache. They do take a bit of time, but every bite is worth it! Enjoy!


Choux(Puff pastry)

1/2 cup butter

1 cup water

1 cup potato starch flour

1/4 teaspoon salt

4 eggs

1 (5 ounce) package instant vanilla pudding mix

2 cups cold milk

1 cup whipped topping

Shortcut ganache:
4 ounces GF semisweet chocolate chips

2 tablespoons butter

1/4 tsp GF vanilla extract

Bring water and to boil on stovetop. Add potato starch flour and stir until combined, and dough starts to form a ball. Turn off heat, and place douch into a decorating bag(or a large ziploc bag with the corner snipped.) Squeeze out 4 inch lengths for eclairs, or small 1 inch balls for cream puffs. Bake for 450 degrees for 15 minutes, then reduce oven temp to 325 and bake 20 minutes more. Let cool. (at this point you can freeze the shells for a later use.)

While the shells are cooling, mix up your dry instant pudding mix with 2 cups cold milk, stirring until combined, and pudding is smooth.
Immediately add 1 cup of whipped topping. Mix carefully, and keep in the refrigerator until ready to use.

To make shortcut ganache, melt chocolate chips and butter in a bowl in microwave or stovetop. Add vanilla. Stir until smooth and glossy.

To assemble, slice eclair shell lengthwise, and spoon, or pipe pudding mixture inside. Replace top shell, and spread the chocolate ganache on top.

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