Eclairs sin gluten de crema y albaricoque con chocolate blanco

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Eclairs sin gluten de crema y albaricoque con chocolate blanco. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eclairs sin gluten de crema y albaricoque con chocolate blanco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eclairs sin gluten de crema y albaricoque con chocolate blanco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eclairs sin gluten de crema y albaricoque con chocolate blanco is 4 eclairs. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have Eclairs sin gluten de crema y albaricoque con chocolate blanco using 7 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Eclairs sin gluten de crema y albaricoque con chocolate blanco:

1. Eclairs de masa choux
2. 100 gr chocolate blanco
3. Almendras fileteadas
4. Crema pastelera
5. 4-5 albaricoques
6. 3 c.s. azúcar
7. 1 c.c. canela en polvo

Steps to make to make Eclairs sin gluten de crema y albaricoque con chocolate blanco

1. Hacemos los eclairs según la receta que os vinculo. Solo dos diferencias: toda la cantidad de líquido es solo agua (sin leche) y la harina es sin gluten de la marca Schar.
2. Hacemos 8 eclairs, ya que en cada unidad ponemos dos, una de base y otra encima.
3. Cuando estén fríos, derretimos el chocolate blanco al baño María o microondas y untamos 4 de ellos por la parte superior.
4. Ponemos almendras laminadas y tostadas por encima cuando el chocolate no se haya solidificado para que se enganchen bien. Reservamos mientras hacemos el relleno.
5. Pelamos y cortamos en daditos pequeños los albaricoques y los ponemos en un cazo con el azúcar. Los dejamos cocer unos 10 minutos hasta que se haya formado una especie de mermelada pero aún estén loa trozos enteros. Sacamos del fuego y añadimos la canela, mezclamos y dejamos enfríar totalmente.
6. A la hora de servir ponemos de base un eclair de los que no tienen chocolate, encima una base de crema, encima de ésta un poco de la mermelada de albaricoques y cerramos con un eclairs con cobertura de chocolate y almendras.
7. 

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