Whenever I bake and eat gluten free eclairs I do a little happy dance. For me, as a long time coeliac, they are the ultimate treat that we never usually get. Golden, puffed choux pastry filled with creme patissiere or cream and topped with glistening chocolate ganache. What’s not to love.
My gluten free choux pastry is the perfect base for these eclairs, as it cooks up beautifully in the oven to create a light, hollow pastry case. Then you can pipe them (or slice if you prefer) full of creme patissiere or whipped cream.
To finish, that glossy ganache is incredibly easy to make, by simply warming chocolate and cream. Then stirring until that beautiful shine appears.
What Shall I Fill My Eclairs With?
I’ve suggested two options in the recipe below, but really you can use any filling you like.
You can keep it simple and use vanilla whipped cream – I prefer mine unsweetened, but if you want add a little icing sugar to it.
My personal favourite for filling eclairs is vanilla or chocolate creme patissiere, silky smooth pastry cream. Give my recipe a try as it’s the perfect filling, in my opinion, and you can make it the day ahead.
The results gluten free eclairs are absolutely incredible, and such a rare treat to enjoy as a coeliac.
Which Piping Nozzle Shall I Use for the Choux?
You can use a round or open star nozzle to pipe these eclairs – I used a Wilton 8B open star, as it has lots of fine teeth. Using a star nozzle helps to get a more even round shape and a consistent puff. They also have a pretty stripy effect once baked.
A round nozzle is fine too, just use the widest one you have and expect a slightly more rustic (but equally delicious) finish. Then pipe choux pastry about 12-14cm long and 2.5cm wide.
And For Filling the Eclairs?
I highly recommend using a Cupcake Filler Nozzle – this is the one I have. It means you can fill the eclairs properly rather than needing to slice them, and it makes the process so easy.
Do I Have to Use Dark Chocolate for the Ganache?
No you can use milk or white too, but you’ll need to use a bit less cream for these sweeter chocolate varieties (else the ganache will be too thin).
For milk chocolate use: 100g milk chocolate, 75ml double cream
For white chocolate use: 100g white chocolate, 50ml double cream
I use the Callebaut 54% Dark Chocolate for mine, which works really nicely and is not too bitter. Plus it’s completely gluten free with no may contain warning.
Which Flour Can I Use?
I have the best results with the Schar All Purpose Baking Mix. It gets the best puff!
However, I have also tried this recipe with FREEE plain flour and M&S plain flour and can report that both of those work nicely too. So feel free to use your favourite gluten free plain flour blend.
If you are using FREEE flour, please see the notes section in my recipe for some small adaptations. These tiny tweaks in liquid content will help ensure you get excellent gluten free choux pastry.
Gluten Free Eclairs Recipe
This recipe makes 12 gluten free eclairs.
You will find some handy pictures below, underneath the recipe. For any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at [email protected].
If you do enjoy this gluten free eclairs recipe, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.
Enjoy! Laura xxx
Gluten Free Eclairs
These heavenly gluten free eclairs have golden, puffed choux pastry filled with creme patissiere or cream, topped with chocolate ganache.
Ingredients
For the choux pastry:
- 75ml water
- 75ml milk (I used semi skimmed)
- 50g unsalted butter
- 1 tsp caster sugar
- 90g gluten free plain flour (I use the Schar All Purpose Baking Mix) (*if using FREEE flour, see notes below)
- 0.25 tsp xanthan gum
- Pinch of fine salt
- 2-3 large eggs
For the ganache:
- 100ml dark chocolate (I use Callebaut 54%)
- 100ml double cream
For the filling:
- Your choice of: creme patisserie or 600ml double cream + 1 tsp vanilla bean paste, whipped
Instructions
If you want to fill your eclairs with creme patissiere (highly recommended as it is delicious), you can make this ahead of time and store in the fridge until needed.
Making the Eclair Choux Pastry:
- Preheat your oven to 200C (fan). Sift the flour, xanthan gum and salt into a small bowl and set aside.
- Add the water, milk, 1 tsp caster sugar and butter to a small saucepan. Heat for a few minutes until the butter has melted and the mixture is bubbling gently.
- Tip the sifted flour into the saucepan and stir vigourously to combine (keep the pan over the heat). It will form a sticky ball of dough and you should heat and stir it for a couple more minutes, while squishing and stirring it with a wooden spoon.
- Take off the heat and transfer to a stand mixer (or mixing bowl if you prefer to use a hand whisk or arm power!). Mix for a couple of minutes until the mixture has cooled a little and is only warm to touch. This is to ensure the eggs do not scramble when you add them.
- Now add an egg and mix until it has been fully incorporated into the dough. Then a second egg and repeat the mixing process.Whisk the third egg in a small bowl and add a little at a time to the mixing bowl. You are aiming for a thick, slightly sticky cake batter consistency, and I find half the third egg is perfect for the Schar flour. If you are using a different flour blend, you may need a little more/less egg, so go steady (and see images below for what you are aiming for). For example, for FREEE flour, I find only two eggs are needed.
- Once you've made the dough, use a spatula to scrape it into a piping bag with a round or star nozzle (for a slightly stripy effect). Ensure you are using a nice strong piping bag, as thin plastic ones may not be robust enough.
- Place a non-stick piece of baking paper on a baking tray, then pipe lines of choux onto the tray - about 12cm long and 2.5cm wide. Ensure you leave a little space between them, as they will at least double in size during baking.
- Wet your finger and wipe down the pointy tip on the edge of each eclair, left over from piping, to give them a nice smooth finish. Place the eclairs into the preheated oven (at 200C fan), then immediately turn the temperature down to 170C fan, and bake for 30-35 minutes. Keep the oven door closed during the first 30 minutes of baking - this is very important else you may cause the eclairs to sink. When they are fully bake they will be golden and hollow-sounding when tapped.
- Transfer to a wire rack and pierce the end of each with a cocktail stick, to allow any steam to escape. Leave to cool fully.
Filling and Piping the Eclairs:
- Place the dark chocolate and 100ml cream in a microwave-safe bowl. Microwave for about 1 minute, until the cream is hot but not boiling, then leave to sit for 3 minutes to allow the chocolate to melt.
- Stir with a fork until you have a glossy, smooth chocolate ganache. If you still have lumps of chocolate, microwave in additional bursts of 15 seconds until melted and smooth. Set aside.
- Now to fill the eclairs with cream or creme patissiere. Start by using a long skewer to make space inside the eclairs - insert it in the cocktail stick hole and gently wiggle it around to create an internal space for the filling.
- Take a piping bag with a cupcake filler nozzle (this makes filling so easy, if you don't have one you can slice the eclairs in half, pipe and sandwich the filling). Fill the bag with the creme patissiere - don't stir the set creme pat, just spoon it into the bag, then insert the filler nozzle into the end of an eclair and squeeze gently to fill. If you are using cream, add the vanilla and whisk until it has the consistency of thick custard, then pipe.
- Once you have filled the eclairs, carefully dip the top half of each into the chocolate ganache, until you have a beautiful batch of eclairs.
You can leave them for 30 minutes to allow the ganache to set, or serve immediately for a slightly messy but DELICIOUS chocolate eclair feast.
Notes
* If using FREEE by Doves Farm plain flour, reduce quantities to 70ml water, 70ml milk. You only need 2 eggs for this flour blend.
For more delicious gluten free treats, why not check out some of my other gluten free recipes while you are here:
Happy Baking! Laura xxx
