Almond Pastry Cream filled Gluten Free Eclair

Method of Preparation

1. Combine together both of the ingredients in a mixer with the paddle attachment and mix for 10 minutes on medium speed. The final mixture should be smooth and homogenous.
2. Let the mixture stand for approximately 10-15 minutes.
3. Place the mixture in a piping bag fitted with the desired piping tip and extrude onto perforated sheet trays.
4. Spray the pate a choux with a fine mist of water.
5. In a ventilated convection oven pre-heated to 160°-170°C/320°-338°F for 20 minutes or in a static oven at 180°-200°C/365°-392°F for 22-25 minutes.

1. In at mixer cream the butter, brown sugar, salt and color if using.
2. Add the flour and mix until incorporated.
3. Roll out between two nonstick mats to about 5mm/⅛ inch.
4. Store in freezer and cut as needed.

1. In at mixer cream the butter, brown sugar, salt and color if using.
2. Add the flour and mix until incorporated.
3. Roll out between two nonstick mats to about 5mm/⅛ inch.
4. Store in freezer and cut as needed.

1. Whisk together all of the ingredients in the cold milk and cream until all powder is dissolved and mixture is uniform.
2. Allow to set in refrigerator, at least 1 hour.
3. Before use, hand whisk pastry cream to result in a smooth texture.

1. Once the pate a choux (éclair) is fully baked and cooled, fill the éclair with the Almond Pastry Cream.
2. Melt the PreGel White Chocolate Paté a Glacer in the microwave at increments of 30 seconds until it is just melted.
3. Dip the top of the filled éclair into the pate a glacer and allow to chill in the refrigerator for a few minutes until set.
4. Garnish as needed.