Gluten Free Chocolate Eclairs

Gluten Free Chocolate Eclairs

Gluten Free Chocolate Eclairs

This recipe is gluten-free, wheat free and yeast free.

Serving Size: 7
Cooking Time: 1 hour



Choux Pastry
100gm Butter
1 tsp caster sugar (optional)
125g GF plain flour (sifted at least 3 times)
300ml Water
4 Eggs
Cream Filling
600ml double cream
1 tsp vanilla essence
1 tsp Caster Sugar
Chocolate Tops
150g Dark Chocolate
25g Butter



Preheat oven to 200C. Line a baking tray with baking paper

To make the pastry, heat the butter and sugar in a pan with water and bring to the boil.  Add the flour and remove from the heat.  Mix with a wooden spoon until a dough ball forms.  Leave the mixture to cool for approximately 10-15 minutes.

Reserve 2 teaspoons of egg

When pastry is cool, beat in the eggs slowly until the dough is smooth and glossy.

Spoon the dough into a piping bag fitted with a 1cm plain nozzle.

Pipe 12cm long logs, 6cm apart, onto prepared baking trays.

Using a wet finger, rub the top of each log to get rid of any lumps and bumps.

Brush with reserved egg.

Bake in the preheated oven for 5 minutes, then reduce heat to 180C and bake for another 10 minutes until golden brown and puffed (if they are too pale they will go soggy so you may need to adjust time according to oven)

Using a small knife cute eclairs in half horizontally.

Return to oven, cut side up and bake for 5 minutes to dry out centres.

Repeat process with additional trays.

To make cream use an electric mixer and beat cream with vanilla essence and sugar (if using) until firm peaks.

Spoon mixture into a piping bag and pipe into the cooled eclairs.

To make the chocolate tops place butter and chocolate in saucepan and heat on medium-high for 1 to 2 minutes, stirring every 30 seconds or until melted.

Spread chocolate on tops and place over cream

Refrigerate for 20 minutes or until chocolate has set.  Serve

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