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
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Gluten Free Chocolate Eclairs Recipe
Gluten Free Chocolate Eclairs
- 130 g butter
- 130 ml water
- 200 g gluten free plain flour
- 4 egg(s)
- 300 ml double cream
- 150 g dark chocolate
- 600 ml double cream
- 1 tbsp icing/confectioners sugar not necessary
- Put the butter and water into a saucepan and bring to the boil
- 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)
- Leave to cool for 5-10mins, the longer the better or else your eggs will curdle.
- 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.
- 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.
- 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.
- Cook on Gas 7/220C/425F for 25mins – do not open the oven before then.
- 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
- Heat 300ml of the double cream in a bowl in the microwave, it needs to be hot enough to melt chocolate.
- Add the chocolate in broken pieces to the bowl of cream, cover with a plate and leave.
To make the filling
- Whisk the remaining 600ml of double cream to desirable thickness (not too thick or else you won’t be able to pipe)
- If you wish you can add a tablespoon of icing sugar to sweeten but it’s not necessary.
To build your eclair
- 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.
- Finally pipe the cream into the bottom halves of the eclairs and add the tops
- To add a fancy twist I’ve drizzled white chocolate across each eclair, but really, the already taste fantastic without the fiddly bits!
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*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.
For full transparency, in 2020 I made my first £25, and in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). Recently I got paid a whopping £27.10 for 2023.
So to date I have made £78.58 since I first started the scheme in 2017. It won’t pay the bills, that’s for sure but it does help to pay for ingredients or little treats to cheer me up!