The gluten-free Hungarian éclair (Képviselőfánk)
I used to love this dessert, and I really thought I will never be able to eat it again. Then one morning I just decided to try to make it. From rice flour. And it’s perfect! Mind you, it’s really not a food for people on diet. But once in a while I think it’s totally worth it.
Ingredients for 40 pieces:
For the pastry
*200 ml water
*200 g unsalted butter
*1 tsp sugar
*1 tsp salt
*200 g rice flour (here I used 160 g rice flour and 40 g Organ Gluten Substitute, but it’s perfectly fine with only the rice flour. )
For the custard
*3 egg yolks
*400 ml milk
*4 tbsp gluten free flour
*5 tbsp sugar
*1 vanilla pod
For the cream
*500 ml double cream
*5 tbsp sugar
Preheat the oven to 200 C/ 180 C with fan. Heat the water and butter in a saucepan until it’s boiling. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2–3 minutes.
Move the mixture into a bowl, leave it to cool for a few minutes, then beat in the eggs, one at a time, until smooth and glossy.
Spoon the dough into a piping bag, line a baking tray with parchment paper and pipe little piles, the size of a walnut.
Pop them in the oven for 20 minutes. ( Don’t open the door on them because they are going to collapse) After 20 minutes reduce the heat to 180 C/ 160 C with fan. Bake them for another 20 minutes and in the meantime cook the custard.
Mix together the egg yolks, sugar and flour to get a smooth paste. Pour over the milk and stir well. Add the vanilla. Strain the mixture into a clean saucepan and, stirring constantly, cook gently until the custard thickens.
While the custard is cooling, Whip the double cream with the sugar in a bowl until stiff peaks just form when the whisk is removed. Add 3–4 big tbsp to the custard and whisk them together.