Gluten Free Chocolate Eclairs
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!
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time1 hour hr
Course: Dessert, Tea Time, Treat
Cuisine: Gluten Free
Keyword: Chocolate, Choux, Cream Cake
Servings: 10 Eclairs
Calories: 580kcal
Author: Glutarama
Choux Pastry
- 130 g butter
- 130 ml water
- 200 g gluten free plain flour
- 4 egg(s)
Chocolate Ganache
- 300 ml double cream
- 150 g dark chocolate
Cream Filling
- 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 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!
Calories: 580kcal | Carbohydrates: 23g | Protein: 7g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 156mg | Potassium: 202mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 3mg