tag:blogger.com,1999:blog-26815645.post3762369689280839952..comments2024-01-17T10:20:06.768-05:00Comments on Gluten A Go Go - Gluten-Free: Sugar Plum Vols-au-VentNatalie, aka "Sheltie Girl"http://www.blogger.com/profile/01046499785389700382noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-26815645.post-83773113508706894962009-11-01T16:17:55.819-05:002009-11-01T16:17:55.819-05:00Hi Zebe912 - I wouldn't use this dough to make...Hi Zebe912 - I wouldn't use this dough to make eclairs. I'd use the chestnut dough from my eclair recipe or my recipe for sweet puffs.<br /><br />http://glutenagogo.blogspot.com/2008/08/apricot-nectarine-eclairs.html<br /><br />http://glutenagogo.blogspot.com/2008/05/kumquat-lychee-preserves-sweet-puffs.html<br /><br />Why? Vols-au-vent are made with puff pastry or pate feuillettee. It is a laminated dough, where the butter is worked through the dough in layers making a flaky baked good. This dough makes croissants, napoleons, palmiers and allumettes. You can also use it to wrap various foods like cheese, meats or fruits.<br /><br />Eclairs are made with pate a choux or cream puff pastry. This dough is made by combining flour with boiling water and butter. Then you beat eggs into the mixture which makes the dough rather like paste. This type of dough makes cream puffs, eclairs, gougere and profiteroles.<br /><br />I hope this helps,<br /><br />NatalieNatalie, aka "Sheltie Girl"https://www.blogger.com/profile/01046499785389700382noreply@blogger.comtag:blogger.com,1999:blog-26815645.post-82734949513161041582009-11-01T11:28:02.616-05:002009-11-01T11:28:02.616-05:00Would you use this dough for cream puffs or eclair...Would you use this dough for cream puffs or eclaires, or still stick to the one from about a year ago with the chestnut flour for something like that? I really really want to be able to make yummy eclairs for myself so I don't cheat eating the gluten-full ones at the bakery anymore!zebe912https://www.blogger.com/profile/16206631621975889946noreply@blogger.comtag:blogger.com,1999:blog-26815645.post-91348234506079535532009-09-28T21:14:48.082-04:002009-09-28T21:14:48.082-04:00wow. as always, what a super job!wow. as always, what a super job!Cheryl Harrishttps://www.blogger.com/profile/00847764532903181472noreply@blogger.comtag:blogger.com,1999:blog-26815645.post-73437088541616216392009-09-28T20:09:11.064-04:002009-09-28T20:09:11.064-04:00Incredible looking pastry! Nice work! I am constan...Incredible looking pastry! Nice work! I am constantly amazed...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26815645.post-55461411033296970722009-09-28T18:35:37.432-04:002009-09-28T18:35:37.432-04:00Yum! The honey custard and sugar plums sound deli...Yum! The honey custard and sugar plums sound delicious =D. Love the idea of adding nut meal to the dough - The vols-au-vent look amazing!Laurenhttps://www.blogger.com/profile/11062356325591319347noreply@blogger.comtag:blogger.com,1999:blog-26815645.post-45583479413512647832009-09-28T06:43:02.802-04:002009-09-28T06:43:02.802-04:00Another lovely creation!! LOVE the filling, especi...Another lovely creation!! LOVE the filling, especially.LizNoVeggieGirlhttps://www.blogger.com/profile/00785142908687097216noreply@blogger.comtag:blogger.com,1999:blog-26815645.post-29715371240831629822009-09-28T03:18:51.060-04:002009-09-28T03:18:51.060-04:00this looks good, really good. great answer to the ...this looks good, really good. great answer to the challengeWichttps://www.blogger.com/profile/16168306938388023749noreply@blogger.com