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Eclipse with cocoa cream filling (gluten free)

Do you like eclairs? Yes, me too! Like wind cakes. And now I have my own recipe for scalded dough, from which you can bake both wind cakes and eclairs.

Eclairs filled with cocoa cream without gluten
Servings8 Serving
CategoryDifficultyEasy
Ingredients for the dough
 2 Eggs (remove from the refrigerator in time)
 40 g Rice flour
 40 g Corn starch
 20 g Butter
 3 g Soda
 160 g Water
Ingredients for Cream
 1 Egg
 250 g Milk 2%
 20 g Corn starch
 20 g Cocoa
 Sweetener
Directions
1

Boil water (160g) with butter and salt.

2

Add flour mixed with starch and soda. Stir while heating until the dough bounces off the edges. Cool.

3

Add eggs one by one and beat until smooth.

4

Put it in a pastry bag (or in a regular bag, which is cut off) and squeeze out "sausages" about 8 cm long (I got 8 pieces).

5

Put in the oven at the beginning of 220 degrees and bake at the beginning for ~ 10 minutes so that the cakes rise. Then reduce the temperature to 160 degrees and bake for another 15-20 minutes until the cakes are browned. Cool.

6

Finished cream - blend the egg with milk, cocoa, sweetener, cornstarch.

7

Stir and heat until the mass begins to thicken. Beat it until it becomes pliable and firm. Allow to cool.

8

Fill the pastry bag and press the cream into the eclair.

9

Sprinkle with icing sugar and enjoy!

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Nutrition Facts

Finished product weight 715

Servings 8


1 serving contains
Calories 117
% Daily Value *
Total Fat 5.4g9%
Total Carbohydrate 12.6g5%
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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