Gluten free eclair and crullers

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Senior Cook
Jul 13, 2021
Northern Maine
Part of my job was to make up pastry tables with a set aside table for gluten free.
i made choux paste substituting rice flour for wheat, same recipe pound for pound, it came out very passable.
a woman refused to believe they were wheat free and wouldn't eat them. That told me they were good.
With that basic rice choux paste i was also able to make mini fruit tarts by cutting puffs in half.
whip cream swans and cruller donuts.

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