

Gluten Free Chocolate Eclairs
About this recipe:
Cream filled and chocolate topped, these gluten free choux pastry éclairs are a classic tea time treat. They could be filled with Gluten Free Crème Pâtissiere in place of the fresh cream.
Equipment:
Γ©clair tray or large baking tray, 4 x mixing bowls, baking liner or parchment paper and saucepan
Ingredients:
Gluten Free Choux Pastry
75g FREEE White Bread Flour
Β½ 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
Method:
200°C, Fan 180°C, 400°F, Gas 6
Gluten Free Choux Pastry
- Sift the flour into a bowl, sprinkle the sugar on top and put it beside the cooker.
- Break the eggs into another bowl, beat them well and leave this bowl next to the cooker too.
- Put the butter and water into a saucepan over a medium heat.
- When the butter has melted and water come to the boil, remove the pan from the heat.
- Immediately add the flour from the bowl and mix into a thick paste.
- Return the pan to a gentle heat, stirring vigorously for 30 seconds, to make a soft dough.
- Remove the pan from the heat.
- Add a third of the egg and beat it into the dough with a spatula.
- When it is incorporated, beat in another third of the egg.
- Beat in the remaining egg to make a thick, smooth paste.
Gluten Free Éclair Buns
- Pre-heat the oven.
- Line a large baking tray with parchment, or grease a 10 hole éclair tray.
- Scoop the paste into a piping bag.
- OR scoop the paste into a clean freezer bag, select one corner as the point and cut off the tip.
- Pipe the paste into 10cm/4” lengths on the éclair or baking tray.
- Bake for 40-45 minutes until golden brown and crisp to the touch.
- Remove the tray from the oven.
- 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.
- Transfer the éclair buns to a wire rack to cool.
Cream Filling
- Put the cream into a mixing bowl and beat until thick.
- Sieve the icing sugar over the cream and stir to combine.
- Spoon or pipe the cream into the cold choux buns.
- Chill until ready to serve.
Chocolate Icing
- Break up the two types of chocolate into a bowl.
- Put the milk and sugar into a saucepan over a gentle heat, stirring until the sugar is dissolved.
- Remove the pan from the heat.
- Add the chocolate pieces and stir until it is dissolved and the sauce is glossy.
- Spread the chocolate icing over the top of the éclair
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Esra Yildiz
I made this and it is perfect! I am the only one at home who eats gluten free, but everyone else liked this recipe too and couldnβt even believe it is made with gluten free flour. I definitely would make them again!
Reviewing: Gluten Free Chocolate Eclairs
Elizabeth Wright
Delicious and easy to make
Reviewing: Gluten Free Chocolate Eclairs
Wendy Spreadbury
This is the first time Iβve ever made eclairs and by golly Iβll be making them again! I made them as part of an afternoon tea for my husbandβs birthday. They went down a treat. I made them exactly to the recipe apart from the topping which I decorated with melted chocolate.
Reviewing: Gluten Free Chocolate Eclairs