Cream Puffs or Eclairs

Cream Puffs or Eclairs
Cream Puffs / Eclairs
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  1. 3 cups water
  2. 1 1/2 cups dairy free margarine or butter
  3. 3 cups Sun Flour Mills Pastry Flour
  4. 1 Tbsp xanthan gum
  5. 3/4 tsp salt
  6. 1 Tbsp white sugar
  7. 12 eggs
  1. In a large non-stick pot, on the stovetop over medium-high heat bring the water and butter to a rolling boil
  2. Sift dry ingredients and then add
  3. Stir until dough forms a ball (it's ok to use hand mixer on this)
  4. Transfer the dough to a large mixing bowl
  5. Using a stand or hand mixer, beat in the eggs one at a time
  6. For cream puffs: Using a large cookie scoop, transfer dough onto a well-greased baking sheet
  7. Bake at 425 degrees for 25-30 minutes or until golden brown
  8. 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.
  9. Let cool, then split and fill with your favorite pudding mixture
  10. Drizzle with your favorite chocolate glaze
  1. Use the pudding instructions listed in the banana cream pie recipe
Sun Flour Mills

Posted on

October 6, 2016

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