Gluten-free and dairy-free coffee eclairs
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Version 0 of 1. I was my family's go-to profiterole maker for my entire childhood thanks to my obsession with the Usborne First Cookbook. So much practice making choux pastry leads me to these moreish gluten-free eclairs with a smooth vanilla dairy-free creme patissiere filling. Makes 8For the choux pastry50g cornflour20g pure vegetable fat (such as Trex)90ml water1 egg, beaten For the filling3 egg yolks25g caster sugar40g cornflour½ tsp vanilla extract300ml soya milk For the icing1 tsp instant coffee3 tsp boiling water100g icing sugar 1 Preheat the oven to 180C/350F/gas mark 4. Lightly oil a baking tray and run it under the cold tap. Tip any excess water away. Measure out the cornflour into a bowl. 2 Heat the vegetable fat and water in a saucepan until it boils. Pour it into the bowl containing the cornflour, then whisk. You'll have small lumps, but don't worry. Put the bowl to one side to cool for a few minutes. 3 Add the egg, then use a stick blender to blitz the mix into a congealed custard-like consistency. Scrape the mixture into a plastic food bag, cut off the corner and squeeze out about eight finger-thick sausages, 12cm long. 4 Bake for 10 minutes, then raise the heat to 200C/400C/gas mark 6 for 10 minutes, or until the eclairs are cooked. Cool on a wire rack. 5 To make the filling, thoroughly whisk the yolks with the sugar until the mix turns several shades paler. Whisk in the cornflour and vanilla. Set aside. In a pan, heat the soya milk until it boils, then whisk into the yolk mix. Pour this back into the pan and heat it gently, stirring, until thick. Allow to cool. 6 Make the icing by dissolving the coffee in the water. Add the icing sugar to form a thick paste. Cut each eclair in half lengthways, spread the tops with coffee icing across every top half, then sandwich with filling. What to watch out forUse rice milk in place of the soya milk in the filling if you want a soya-free recipe. Susanna Booth is a food writer and food stylist based in London; widecirclecooking.com |