Surprisingly Simple Gluten Free Chocolate Eclairs

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I distinctly remember the first time Bethany tried these homemade Gluten Free Chocolate Eclairs, it was for a surprise on her 10th birthday. I’d stressed about making them all week and eventually Friday came and I knew I had a tiny window to make them whilst she and Lewis were at school. I tried two attempts using two different recipes, third time had to be the one or else I’d have failed.

I decided to take a chance and merged two Gluten Free recipes changing the ratio of liquids to flour and hey-presto, they worked. If I’m honest and going to food critique my own bakes I’d say they were a little on the skinny side, everyone knows that with with a true eclair, you open wide  to take the first bite and cream squirts out indiscriminately making the politest of eaters look like the Cookie Monster!

Well, these beauties were my most recent batch and the fattest yet. will they continue to grow in size? We’ll see, can an éclair BE too large? This recipe made 16 delicious gluten free eclairs but you can use the same recipe to make Chocolate Profiteroles

Love the idea of this recipe, then check these out!

I have built up quite a catalogue of recipes over the 5 years I’ve been blogging as Glutarama. These Eclairs were one of the first recipes I mastered and add to the website. But if you liked these I know you’ll love my Gluten Free Cream Horns – a real teatime treat , then there’s my Danish Treacle Tarts: Gluten Free and Vegan and Lewis, my son’s favourite Easy Gluten Free Apple Turnovers with a hint of cinnamon

Gluten Free Chocolate Eclairs Recipe

5 from 2 votes

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Gluten Free Chocolate Eclairs

Prep Time

20 mins

Cook Time

25 mins

Total Time

1 hr

 

No need to miss out on this classic favourite, these gluten free chocolate eclairs are simple to make despite looking masterclass! Using a gluten free choux pastry and topped with a smooth silky chocolate ganache, you'll want more than one that's for sure!

Course: Dessert, Tea Time, Treat

Cuisine: Gluten Free

Keyword: Chocolate, Choux, Cream Cake

Servings: 10 Eclairs

Calories: 580 kcal

Author: Glutarama

Ingredients

Choux Pastry

• 130 g butter
• 130 ml water
• 200 g gluten free plain flour
• 4 eggs

Chocolate Ganache

• 300 ml double cream
• 150 g dark chocolate

Cream Filling

• 600 ml double cream
• 1 tbsp icing sugar not necessary

Instructions

1. Put the butter and water into a saucepan and bring to the boil
2. Take off the stove and add the flour in one go, be brave! Stir quickly to combine into a sticky ball, at this stage it looks like thick, inedible porridge (NOT like a normal choux)
3. Leave to cool for 5-10mins, the longer the better or else your eggs will curdle.
4. When cool enough, add the beaten eggs one at a time and stir quickly again to combine, the mixture will now look like smooth hummus and a little wetter than a ‘normal’ choux paste.
5. Add to a piping bag preferably with a round icing tip and pipe onto a prepared baking sheet, I draw 12cm lines on my sheets and turn them over on the trays to use as a guide.
6. In a normal recipe the éclairs are cooked on two different heats, I only use one heat as I find the eclairs are inclined to be a bit more gooey on the inside if the heat is turned down. This also makes batch cooking less of a hassle.
7. Cook on Gas 7/220C/425F for 25mins – do not open the oven before then.
8. Remove when beautifully browned and allow to cool for 5mins before cutting open, if the inside is still a bit soggy return the halved éclairs to the oven for 5mins to harden up a bit.

To make the chocolate topping

1. Heat 300ml of the double cream in a bowl in the microwave, it needs to be hot enough to melt chocolate.
2. Add the chocolate in broken pieces to the bowl of cream, cover with a plate and leave.

To make the filling

1. Whisk the remaining 600ml of double cream to desirable thickness (not too thick or else you won’t be able to pipe)
2. If you wish you can add a tablespoon of icing sugar to sweeten but it’s not necessary.

To build your eclair

1. The chocolate should have melted now, stir to make a shiny ganache and either dip the top halves of the eclairs in the chocolate or decorate the tops using a spoon – I used a spoon and patience to get the look in the photo.
2. Finally pipe the cream into the bottom halves of the eclairs and add the tops
3. To add a fancy twist I’ve drizzled white chocolate across each eclair, but really, the already taste fantastic without the fiddly bits!

Nutrition Facts

Gluten Free Chocolate Eclairs

Amount Per Serving

Calories 580 Calories from Fat 477

% Daily Value*

Fat 53g82%

Saturated Fat 32g160%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 15g

Cholesterol 217mg72%

Sodium 156mg7%

Potassium 202mg6%

Carbohydrates 23g8%

Fiber 3g12%

Sugar 5g6%

Protein 7g14%

Vitamin A 1749IU35%

Vitamin C 1mg1%

Calcium 95mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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