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Powdered Egg White?

I see that the recipe for the gorgeous-looking eclairs uses powdered egg white. Can I just use ordinary egg white? What is the reason for powdered egg white?

Re: Powdered Egg White?

Hi Sheena

As the dough mix is flour and gluten free, and eclair pastry is supposed to be quite rubbery, I imagine you need the extra 'glue' provided by the dried egg white without the added liquid that would come from using fresh egg whites. But I might be wrong! Let me know what happens if you try it!


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