Combine PreGel Five Star Chef Éclair Mix Gluten Free and warm water in the bowl of a stand mixer fitted with the paddle attachment.
Mix on low to medium-low speed for 10 minutes.
Allow the dough to rest for 5-10 minutes.
Pipe into desired shape. Spray heavily with water before baking or cover with desired croustillant.
Bake at 175°C/347°F for about 30-45 minutes, in an open vent oven with medium fan speed. Alternately, in a static oven, bake at 200°C/392°F for 25-30 minutes.
Croustillant for Cream Puff
In at stand mixer cream the butter, brown sugar, salt and powdered food coloring with a paddle attachment.
Add the PreGel Five Star Chef Frollis Gluten Free and mix until incorporated.
Roll out between two nonstick mats to about 4mm thickness.
Store in freezer.
Cut slightly larger than the cream puffs/eclairs and top before baking.
Coffee Pastry Cream
Combined all ingredients and whisk until cohesive and allow to set before filling the cream puffs.