Gluten-Free Recipes, Products

The Cream Puff That Became An Eclair

14 Comments 07 December 2006

The cream puff that became an eclair II

I have always wanted to make gluten-free cream puffs. Before I was gluten-free I was a cream puff addict. For example, when I was 21 I went to Australia for one month with a friend. Sydney was like europe with little bakeries on every corner and I had cream puffs beckoning to me everywhere I went. There were even big cakes that were essentially just giant cream puffs! Of course, with my coins that felt like play money I kept indulging in the little darlings at every opportunity for what seemed like pennies. It’s not like you’ll get too full of cream puffs. MMM…light, fluffy and delectable.

Well, I finally made them for the first time. What you’ve heard is true, they are super easy to make. I ended up making them bigger, thinking, "Bigger is better!". Then on this appointed cream puff day I reached for my coconut milk , since I was going to experiment with making whipped coconut cream for my puffs, and I didn’t have enough! So, not to be deterred from my mission, I decided that these large puffs would be well suited for eclair like custard filling, which I did have enough coconut milk to make. Coconut milk based custard was just another experiment I had been wanting to follow through on and this was as good a time as any to try. The results were quite tasty! I took them to a gathering that same day, with only gluten gluttons present, and they received many delicious compliments.

Cream Puff Pastry
recipe adapted from Bette Hagman’s The Gluten-free Gourmet p. 82

1 cup water
1/2 cup coconut oil
1 cup Beth’s All Purpose baking mix from The Gluten Free Pantry
1 Tbsp sugar
1/2 tsp. salt
4 eggs

Combine water and coconut oil in large saucepan. Bring to boil.  Combine and mix flours, sugar, and salt and add to  coconut oil and water.  Stir continuously until mixture forms into a ball that detaches from sides of pot. Remove from heat and let cool a bit.

Add the unbeaten eggs, individually,while beating with an electric mixer.

Drop by spoonfuls onto greased baking sheet. Bette’s instructions call for the puffs to be approximately 2 inches  round and about 1 1/2 inches high. (Mine were larger.) Make sure there is enough space between then to expand and not touch. Bake 20 minutes in preheated 450 degree oven, then reduce heat to 350 degrees and bake for 20 minutes more. (My oven is wacky so I had to keep an eye on them and of course it took a little longer since they were bigger.) Remove from oven and insert a knife gently in each one to release steam.

Serve cold filled with sweetened whipped cream or custard. Makes 8 to 10 puffs.

adapted from p. 83.

1 cup cream (I used full fat pure coconut milk)
3 egg yolks
1/4 cup sugar
3 Tbsp. sweet rice flour
1 Tbsp. butter ( or coconut oil)
1 Tbsp. rum
1 Tbsp. vanilla
dash salt

Heat cream until hot, but do not let boil. Turn off heat.
In another saucepan, whip egg yolks and slowly beat in sugar. Continue beating until the mixture is thick and a creamy lemon color. Slowly add flour, then heated coconut milk (or cream).

Put saucepan on medium heat and cook while stirring slowly until it comes to a boil. Beat vigorously so it does not clump. Cook for around 3 min.

Remove from stove. Stir in butter (or coconut oil) and rum. Chill covered until cold. Fill eclairs 4 hours or less before serving so they will not become soggy.

created from Kelly’s own imagination

2 bars Ghirardelli 60% Cacao
1/2 c. Coconut oil
Dash Vanilla

Heat chocolate with coconut oil until melted in microwave. Stir in vanilla. Should be a glossy, workable consistency. Spread on top of your finished eclairs. Enjoy!

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Your Comments

14 Comments so far

  1. 1
    Lynn Barry says:

    Absolutely yummy! Glad you finally made your dreamy goodie.

  2. 2

    Lovely! May I use this picture when I include a link to this entry in next week’s gluten-free recipe roundup?

  3. 3
    Sasha says:

    Oh that looks fabulous! Too bad my daughter is allergic to eggs or I would be making that recipe. I miss cream puffs! Thanks for sharing the recipe, and the picture is scrumptious!

  4. 4
    Kelly says:

    Thanks to all for your compliments!

    Gluten-Free By The Bay,
    of course you can use this picture when you include the link. Sorry, it took so long for me to respond. ๐Ÿ˜‰

  5. 5
    Karina says:

    Wowee. That looks so deliciously decadent. I think I gained a pound just gazing at it! ๐Ÿ˜‰

  6. 6
    LazerGirl says:

    I seem to be having some trouble printing from your web site. This recipie looked yummy but only half of it printed. I am using Mozilla Firefox (as required by my company) which might be the problem. Just wanted to let you know. I am very exiceted that I found you web site. It is very cool.

  7. 7
    Gluten Free Desserts - Mike says:

    The puff/eclair looks really good! The coconut-milk is a nice touch, and I’ll bet that it all came together oh so well with that chocolate layer. Yummy.

  8. 8
    Joan says:


    Any chance you can help me with making Popovers???


  9. 9
    Kathy says:

    Oh, YES!!! Wow, does this look good to me. I’m printing it as I type!



  10. 10
    gaile says:

    omigod, cream puffs, really? With a nondairy filling? as in “i can eat that!”? You are SO my new hero right now!

  11. 11
    gaile says:

    hm, horribly disappointed. Has anyone else made these successfully? I tried making them with pamelas baking mix, as we couldn’t find the called-for flour anywhere in town. They didn’t rise at all, and burned at 450 within 10 minutes, flat as can be. In addition, the batter was quite thin at first. We then added more flour, and still it never rose. I would love to hear what the batter is supposed to look like, and if anyone’s managed to make these work out, because, dang, I could eat up some eclairs!!

  12. 12
    gfcookiemom says:

    I have been searching for the perfect cream puff recipe. This looks scrumptious! I am allergic to almonds & have found that many gf flour mixtures contain this pesky ingredient. So i have been baking with strictly cornstarch & potato starch & have had GREAT results. Can you tell me how much of each of theses 2 starches And xantham gum or guar gum I would need to substitute in order to make this ? Thanks –

  13. 13
    Maaya says:

    too complicated for me but looks so yummy! i think ill print this out and let my bf make this for me ๐Ÿ™‚


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Kelly Courson


Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.

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