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. )

*5 eggs

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.

Fill them….Enjoy!

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