Now you can make your very own gluten free Eclairs etc at home with this easy to use baking mix.
class="column" (1) Boil 250 ml of water with 190 g of butter. Once it is boiling, remove the pot from the fire and add the powder mix. Mix it until the dough thickens. Put the pot on the fire again, low heat and mix it with a wooden spoon for approx. 5 minutes. (2) The dough will be ready once it will form a ball. Pour the ball shaped dough into a bowl and add 6/8 eggs, one by one. Be careful to add the next egg only once the previous one is completely absorbed. The dough shall be firm and pale in color, not liquid. (3) Pour the pate à choux into a piping bag and create the choux or the eclairs on an oven tray covered by oven paper. Keep some space between them to let dough puff up during cooking. (4) Bake in the oven until they golden.
What to add: 250 ml of water, 190 g of butter and 6/8 Eggs.