Friends I may have stumbled onto something totally awesome= Pastry like gluten free dough. Basically all the props go to America’s Test Kitchen for all their incredible work. I mentioned their new Gluten Free cookbook the other week and I have been cooking up a storm because I was so curious and delighted by the results. I have other gluten free cookbooks but though they promised certain baked goods my attempts often fell flat and dense. Turns out ATK figured out the science behind Gluten Free baking, why fats don’t absorb as well etc. I urge you to get their book, I found my copy at Costco.
That said I cannot use their flour blend 100% as written because they use Potato Starch and that makes me quite sick. I also stopped using Brown Rice Flour in large quantities because of the whole arsenic thing a while back. So though I am not using their blend my experiments have come out incredibly well. I attribute this to a couple of things:
- Milk Powder (didn’t even know this existed)
- understanding how gluten free baking responds to fat
I still want to use flours that are not totally devoid of nutritional value which is why I am sticking to my preferred flours, sorghum flour, arrowroot starch, and the Flax Seed Flour Blend.
I was never a huge fan of eclairs when I could eat them but I made this recipe because I really wanted to see if I could pull off a lighter pastry. Also because someone came to the blog searching for creme pastierre and I needed a vehicle to eat that delicious creme! I adapted several recipes to get to this one, the constant ingredients for the pastry in every recipe gluten or gluten free were:
The fluff factor of the dough was spectacular. The dough has these little air pockets, nooks and crannies that I feel never has happened before. Gluten free often mean really freaking dense but not these babies these beauties are airy. Plus seriously, creme patissiere is my new favorite thing. I want to eat it with a spoon…Gah so good!
I figured this recipe was rich enough that it did not need to include a ganache. I simply melted 4 baking chocolate squares then brushed the melted chocolate over the cooled pastries. Let the chocolate set before serving.
Please don’t be intimidated by the many steps/components in this pastry. It is so ridiculously good! Two out of 5 people suspected these were Gluten Free and I think they were biased already because they knew I had made them. One taste tester thought it was the best gluten free pastry he had ever had.
Eat one? I.Just.Cannot! They are terribly satisfying and delicious. Hmm isn’t Mother’s Day soon? You could make her these!
- 1 cup water
- 6 TBS Butter
- 2 TBS full fat greek yogurt
- ½ tsp salt
- 1 tsp sugar
- 1 cup America Test Kitchen GF Flour blend (or adapted with Flax Flour Sorghum Flour, Arrowroot Starch)
- 4 eggs
- ½ cup milk (I used almond, what I had on hand)
- ½ cup heavy cream
- 1 tsp Vanilla
- 3 yolks
- ¼ cup sugar
- 2½ TBS Arrowroot Starch
- 4 Baking Chocolate Squares
- Preheat oven to 425F. Prepare 2 cookie sheets with parchment paper or Silpat.
- In a medium saucepan boil the water, butter, sugar, and salt over medium high heat.
- Once the mixture is boiling immediately remove from heat and stir in the flour blend.
- Mix well until a nice dough has formed. Return to heat and cook for about 1 minute.
- Transfer dough to the bowl of your stand mixer, using the paddle attachment mix for 30 seconds. Add the eggs one at a time, scraping the sides of the bowl as needed. Continue mixing until the eggs are incorporated into the dough, it will happen! Don't lose heart it took mine a bit longer than expected.
- Using an ice cream scoop or pastry bag portion out the dough onto your cookie sheets leaving about an inch between pastries. Bake 20-25 minutes. Turn off heat and keep the pastries in the oven for another 20 minutes.
- They may fall but that's ok!
- Pierce the sides of the pastries with a sharp knife to let the steam out, cool before filling.
- Creme Patissiere:
- In a small saucepan over medium heat, heat the milk and heavy cream until just about to boil. Remove from heat add the vanilla. Cover to keep warm while you prepare the eggs.
- In a medium bowl whisk the egg yolk and sugar until well mixed. Slowly add in the arrowroot mix well.
- Pour the milk over the egg mixture whisking constantly so the eggs don't scramble.
- Return mixture to heat and whisk until it has thickened, about 2 minutes. Cover and place in fridge until ready to use.
- Chocolate "Glaze":
- I figured this recipe was rich enough that it did not need to include a ganache. I simply melted 4 baking chocolate squares then brushed the melted chocolate over the cooled pastries. Let the chocolate set before serving.