éclair tray or large baking tray, 4 x mixing bowls, baking liner or parchment paper and saucepan

Gluten Free Choux Pastry
75g FREEE White Bread Flour
½ tsp caster sugar
2 eggs
50g butter
160ml water
butter, for tray

Cream Filling
150ml whipping or double cream
1 tbsp icing sugar

Chocolate Icing
50g milk chocolate
50g plain chocolate
75ml milk
1 tbsp caster sugar

200°C, Fan 180°C, 400°F, Gas 6

Gluten Free Choux Pastry

1. Sift the flour into a bowl, sprinkle the sugar on top and put it beside the cooker.
2. Break the eggs into another bowl, beat them well and leave this bowl next to the cooker too.
3. Put the butter and water into a saucepan over a medium heat.
4. When the butter has melted and water come to the boil, remove the pan from the heat.
5. Immediately add the flour from the bowl and mix into a thick paste.
6. Return the pan to a gentle heat, stirring vigorously for 30 seconds, to make a soft dough.
7. Remove the pan from the heat.
8. Add a third of the egg and beat it into the dough with a spatula.
9. When it is incorporated, beat in another third of the egg.
10. Beat in the remaining egg to make a thick, smooth paste.

Gluten Free Éclair Buns

1. Pre-heat the oven.
2. Line a large baking tray with parchment, or grease a 10 hole éclair tray.
3. Scoop the paste into a piping bag.
4. OR scoop the paste into a clean freezer bag, select one corner as the point and cut off the tip.
5. Pipe the paste into 10cm/4” lengths on the éclair or baking tray.
6. Bake for 40-45 minutes until golden brown and crisp to the touch.
7. Remove the tray from the oven.
8. As soon as you can handle the éclair buns, cut the side of each bun with a sharp knife to allow the steam to escape.
9. Transfer the éclair buns to a wire rack to cool.

Cream Filling

1. Put the cream into a mixing bowl and beat until thick.
2. Sieve the icing sugar over the cream and stir to combine.
3. Spoon or pipe the cream into the cold choux buns.
4. Chill until ready to serve.

Chocolate Icing

1. Break up the two types of chocolate into a bowl.
2. Put the milk and sugar into a saucepan over a gentle heat, stirring until the sugar is dissolved.
3. Remove the pan from the heat.
4. Add the chocolate pieces and stir until it is dissolved and the sauce is glossy.
5. Spread the chocolate icing over the top of the éclair