Cream Puffs / Eclairs
Ingredients
- 3 cups water
- 1 1/2 cups dairy free margarine or butter
- 3 cups Sun Flour Mills Pastry Flour
- 1 Tbsp xanthan gum
- 3/4 tsp salt
- 1 Tbsp white sugar
- 12 eggs
Instructions
- In a large non-stick pot, on the stovetop over medium-high heat bring the water and butter to a rolling boil
- Sift dry ingredients and then add
- Stir until dough forms a ball (it's ok to use hand mixer on this)
- Transfer the dough to a large mixing bowl
- Using a stand or hand mixer, beat in the eggs one at a time
- For cream puffs: Using a large cookie scoop, transfer dough onto a well-greased baking sheet
- Bake at 425 degrees for 25-30 minutes or until golden brown
- For Eclairs: Transfer dough to a large pastry bag or ziplock bag and pipe into 3x1 in rectangles. They should bake for 20-25 minutes also at 425 degrees. Centers should be dry.
- Let cool, then split and fill with your favorite pudding mixture
- Drizzle with your favorite chocolate glaze
Notes
Use the pudding instructions listed in the banana cream pie recipe