Gluten-free lemon earl gray eclairs

Directions

1. For the gluten-free choux paste:
2. Preheat the oven to 230° C.
3. Ship to boil the water and the butter in a metallic saucepan.
4. Add a pinch of salt and the flour and blend vigorously till the mixture will likely be a ball and this can plod away the pan neat.
5. Add the eggs and blend.
6. Pipe the dough with the support of a pastry acquire onto a baking tray coated with baking paper. The strips have to be around 10 cm long and a pair of cm thick, so utilize a indubitably mountainous round piping tip or, if you don’t relish so mountainous ones, exact utilize your pastry acquire with out the tip (as I did) or a plastic food acquire with a hole.
7. Bake for 10 minutes at 230°C, then decrease the temperature to 150°C and bake for an additional Quarter-hour.
8. Let the pastries frigid down.
9. In the reduction of the cooled pastries in half vertically.

1. For the lemon lime curd, the earl gray cream and decoration:
2. Assign actual into a metallic bowl the eggs, the sugar and the lemon and lime juices and zests.
3. Dwelling the bowl onto a saucepan or cooking pot, which is in a position to be half stuffed with sizzling water, creating a bain marie.
4. Dwelling the saucepan on the stove, conserving the water sizzling, nevertheless now now not letting it boil, and toddle gently till the mixture will solidify and change into creamy.
5. Eradicate from warmth, add the butter and blend.
6. Dwelling a cling wrap onto the curd, in hiss that it touches fully the outside of the curd, in uncover to steer clear of it to crust. Refrigerate.
7. Assign the heavy cream actual into a bowl.
8. Add the earl gray baggage and let me soak.
9. With a spoon, squeeze the baggage onto the perimeters of the bowl, repeating the project till the cream will taste fancy earl gray.
10. Add the vanilla extract and whip.
11. Include the pastries with the lemon curd.
12. High the eclairs with the earl gray whipped cream, with the support of a pastry acquire.
13. Decorate with strawberries and lime zest.