- 1 cup rice flour
- 1 tablespoon coconut sugar
- 1 teaspoon salt
- 1/3 cup arrowroot starch
- 1 cup water
- 4 eggs
- 2 cups dairy-free milk
- 1 1/2 cups coconut sugar, divided
- 1 teaspoon pure vanilla
- 4 egg yolks
- 1/4 cup arrowroot starch
- Turmeric, very ripe raspberries, and cocoa powder (for coloring)
- 2 cups coconut sugar
- 2 tablespoons water
- Sliced raspberries, tangerines, blueberries, blackberries, grapefruit, peaches, kiwi
- Preheat oven to 350 degrees F. Measure out ingredients for choux pastry.
- Mix together rice flour, sugar, salt and arrowroot starch in a medium bowl.
- Heat water and butter together in a large saucepan until butter is melted and the concoction has boiled for about 15 seconds. Remove from heat. Quickly stir in the flour mixture, mixing well until homogenous.
- Put the mixture back over medium heat and keep stirring to dry it out for about 30 to 45 seconds. You don't want it to be sticky anymore.
- Remove from heat and put in a large mixing bowl. Add eggs, one at a time, and stir until combined. The mixture should be like a very thick cake batter.
- Spoon mixture into a pastry sack with a 3/4-inch tip (or put in a plastic bag and cut out a tip that size).
- Pipe out éclairs into desired length (for minis, about 3 inches; for normal-sized ones, about 5 inches) onto a baking sheet lined with parchment paper (not waxed paper). Bake for about 10 to 12 minutes, or until tops are golden, they've puffed up, and the insides are cooked through.
- Remove choux pastry from oven and let cool.
- Spoon the pastry filling into a pastry bag with a small metal tip (if you don't have a pastry bag with a tip, cut the eclairs in half to spoon in the filling).
- Once éclairs are cool to the touch, it's time to fill them. Cut a small hole in the end of the eclair on both sides. Pipe in filling until the side starts to inflate. Repeat with the other side. Turn it over. Repeat with all of the éclairs.
- Start by preparing your custard filling. Heat milk, 1/4 cup sugar and vanilla in a pot until warm but not boiling.
- Mix together egg yolks, remaining sugar and starch in a large bowl. Slowly whisk hot liquid into the egg yolk mixture, tempering the eggs.
- Pour tempered liquid into pot, and bring slowly up to boil while whisking. Once it reaches a boil, take it on and off the heat to avoid curdling the eggs, and boil for a collective 30 seconds.
- Spatula filling into 3 clean bowls. Stir in the turmeric, mashed raspberries, or a few tablespoons cocoa powder to color each filling.
- Refrigerate the custard for at least 4 hours, ideally overnight, to let solidify.
- In a large, deep saucepan, bring sugar and water to a boil until it develops into a hard caramel (avoid burning it, and don't stir or it will crystalize).
- Remove immediately from heat.
- Acting quickly, line each eclair with a strip of caramel and immediately top with fruit to make it stick (you can gently reheat the caramel with a bit of water to get it sticky again if needed).
- Match fruit toppings to custard filling: turmeric-custard éclairs topped with tangerines, grapefruit, or kiwi; chocolate-custard éclairs topped with blueberries or blackberries; raspberry-custard éclairs topped with raspberries or peaches.
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