Delicious Gluten Free Eclairs

Delicious Gluten Free Eclairs

Eclairs are a delicious French pastry made from hollow choux pastry that is filled with a delicious custard-based pastry cream and topped with a silky chocolate ganache. This recipe makes the most delicious gluten free eclairs that taste just like the real thing! They are perfect for any afternoon tea or garden party, and everyone will love them!

Ingredients

-For the choux pastry
-For the filling
  • 80ml Milk
  • 40ml Double cream
  • 1 Egg yolk
  • 3tbsp Sugar
  • 2tsp Cornflour
  • 1tsp Vanilla extract or vanilla paste
  • 140ml double cream, whipped
-For the glaze
  • 60ml Double cream
  • 90g Milk chocolate chips

Method

  1. Firstly, you will need to make the choux pastry. Follow the instructions in the recipe for the best gluten free choux pastry linked here and in the ingredients making sure to pipe the dough into rods not mounds.
  2. While the pastry is baking prepare the filling. Whisk up your egg yolk in a small bowl or mug. In a pan whisk together the 40ml of cream, the milk, vanilla, sugar, and cornflour. Place this over a medium heat and stir regularly. Once the milk mixture is very warm but not hot pour a small amount of it into the egg yolk and whisk immediately. Now tip your eggy milk mixture into the pan and place back over the heat stirring continuously until the mixture thickens.
  3. Remove this from the heat and leave to cool.
  4. Pour the other 140ml of double cream into a bowl and whip to stiff peaks, ensuring not to overwhip. Set aside until the custard is cooled.
  5. Once the custard has cooled fold it into the whipped cream a spoonful at a time. Transfer this to a piping bag fitted with a very small nozzle.
  6. Now that the choux pastry has cooled you can fill them. Insert the tip of the piping bag with the filling into the slit you made at the base of the pastry. Squeeze the bag until a small amount of the filling begins to spill out of the slit, this indicates that you have filled the pastry.
  7. To make the glaze, heat the cream in the microwave until it just starts to bubble (about 30-40 seconds). Add the chocolate chips to the hot cream ensuring they are all submerged in the cream. leave for 2-3 minutes and then stir until you have a glossy ganache.
  8. Dip the top of the eclair into the glaze and them place on a wire rack, chocolate side up to allow for any excess chocolate to drip off.
  9. As these have cream in them, you should store them in the fridge, for up to 4 days though they will of course be best the day you make them.

About This Recipe

An éclair is a delicious French pastry made from a choux bun that is piped into a rod shape, filled with a delicious pastry cream, and topped with a silky chocolate ganache. They are not too sweet but are so rich, creamy, and satisfying and go so well along side a cup of coffee.

This recipe makes an absolutely delicious gluten free éclair that is undetectably gluten free! This recipe takes a little longer than most, so id suggest this as the perfect recipe of a rainy Sunday. The result that you will produce from this will be utterly satisfying. It is such a fun recipe to make and with such tasty results! These eclairs are perfect for an afternoon tea, a garden party or just a tasty dessert for throughout the week.

You will have so much fun making these, and you and all of your friends and family will very much enjoy eating them! These are a must make for your next occasion!

FAQs

Question: Why have my eclairs deflated?

  • This is most likely because you have taken them out of the oven before they are actually done cooking. Choux pastry can often look like it is very done because of how dark the outside gets but try to leave it in the oven for the full time to ensure they are fully cooked through and then they won’t deflate.

Question: Why is my custard lumpy?

  • Lumpy custard can occur as a result of a few reasons. It could be that you haven’t mixed it and kept it moving enough when it’s been over the heat resulting in the corn flour going lumpy, or that you added the corn flour when the milk was warm, or the heat was too high, and the eggs have scrambled. Usually, you can just push the custard through a sieve, and this will sort out a lumpy custard.

Question: How long will these keep for in the fridge?

  • If the cream, you used for the filling was freshly opened then they should keep for around 4-5 days in the fridge. However, they will definitely be nicest if you eat them within the first 3 days.

If you have any more questions feel free to email me them at loveglutenfree.kitchen@outlook.com

Love Gluten Free

Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.

Note that as an Amazon Associate I may earn commission from qualifying purchases.

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