Eclairs with Rice and Soy Milk
Rice flour and cooked rice in this eclair batter make the texture of this dessert flaky.
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Rice flour is an ideal ingredient for making cream puffs and eclairs. Use a different ratio between rice flour and liquids such as eggs to create different texture in the puff pastries.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
12 pieces
Ingredients
For the choux pastry
| ⅓ cup (70ml) | milk |
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| ⅓ cup (70ml) | water |
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| ¼ cup (60g) | butter |
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| ½ teaspoon (3g) | salt |
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| ¾ teaspoon (3g) | sugar |
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| ½ cup (90g) | rice flour |
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| 3 (140-210g) | eggs |
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| ¼ cup (50g) | cooked rice |
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For the soy cream
| 1½ tablespoons (16g) | rice flour |
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| 1½ tablespoons (12g) | soy flour |
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| 2 cups (500ml) | soy milk |
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| ¼ cup (54g) | sugar |
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| ¾ cup (200ml) | heavy cream |
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For the chocolate glaze
| ⅓ cup (55g) | chocolate |
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| 2 teaspoons (4g) | soy flour |
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| 1 tablespoon (16g) | butter |
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| 1 teaspoon (2g) | cocoa powder |
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| ¾ teaspoon (3g) | sugar |
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| ⅓ teaspoon (2ml) | skim milk |
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| 1 teaspoon (5ml) | milk |
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Directions
Preheat the oven at 375°F (190°C).
For the batter
In a saucepan, combine milk, water, butter, salt, and sugar. Stir over medium high heat. Bring to a boil. Remove from the heat to add rice flour. Return to heat. Stir gently and simmer for two minutes.
Transfer to a bowl. Gradually add eggs, one at a time, while monitoring the firmness. The ideal consistency is where the batter drops slowly when scooped by a spatula. Add cooked rice.
Fill the batter in a pastry bag with a 1/2 inch (1.5cm) round tip. Pipe 5 inch (12cm) lines with a plenty of space in between on a lined baking sheet.
Bake for 20 minutes at 375°F (190°C), then another 20 minutes at 340°F (170°C). Turn off the oven and leave them inside the oven for 15-20 minutes.
For the cream
In a saucepan, combine rice flour, soy flour, soy milk, and sugar over medium high heat. Bring to a boil. Simmer until creamy. Turn off the heat. Set aside.
Beat the heavy cream until stiff peaks form. Fill another pastry bag with a star tip. Set aside.
For the chocolate glaze
Heat the chocolate in a bowl over hot water. Add soy flour, butter, cocoa powder, sugar, skim milk, and milk. Mix until smooth and shiny.
Cut the puff pastry horizontally in half. Fill the bottom pastry with the soy cream and whipped cream. Place the top half over the filling and spread the chocolate glaze on top. Dust with soy powder (optional). Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.