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Gluten-Free Chocolate Eclair Recipe by Glutenista

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These amazing gluten-free chocolate eclairs will change your life, I'm serious.  Thanks to these gluten-free chocolate eclairs, I am realizing that with a little bit of research & the right flour, I can make ANYTHING gluten-free & make it so tasty that even the gluten-full can enjoy it.  Goodbye hard, dry gluten-free baked goods.  Hello fluffy pillow of gluten-free pastry surrounding a decadent vanilla cream filling & topped with delicious chocolate.  Welcome tasty gluten-free pastries, it's been 8 years & we are celebrating your return!  The first bite of these gluten-free gems brought me right back to being a kid & sneaking mini-eclairs & cream puffs out of the box in the basement freezer while my mom was upstairs hosting fancy adult parties :-)  I hope you enjoy!
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You can make Mini-Eclairs too!

Glutenista's Gluten-Free Eclair Recipe

You Will Need:

FOR THE PASTRY:
  • 1 Cup & 2 Tablespoons Gluten-Free Flour - MOST IMPORTANT INGREDIENT! SEE NOTE!
  • 2 Tablespoons Granulated Sugar
  • 1/4 tsp. Salt
  • 1 Stick Butter (Unsalted)
  • 1 Cup Water
  • 4 Eggs, Room Temperature
FOR THE FILLING:
  • 5 oz box Instant Vanilla Pudding
  • 2 1/2 Cups Milk
  • 1 Cup Heavy Whipping Cream
  • 1/4 Cup Powdered Sugar
  • 1 tsp. Gluten-Free Vanilla Extract
FOR THE CHOCOLATE TOPPING:
  • 2-4 oz Bittersweet Chocolate
  • 2-4 Tablespoons Butter
use one-to-one ratio

Step-By-Step Directions:

PASTRY:
  1. Preheat Oven to 400 degrees
  2. In saucepan over medium-high heat, boil Butter, Sugar, Water & Salt
  3. Remove from heat, add flour & stir like heck for TWO minutes
  4. Place dough in bowl of KitchenAid Stand Mixer & beat at medium speed for ~1 minute THEN
  5. While mixing add eggs one at a time, giving them time to absorb
  6. Keep mixing until dough is smooth & sticky (if it looks like mac & cheese, keep mixing!).  Refrigerate dough for a few minutes to make it easier to work with.
  7. Using a Pastry Bag with 1" tip, pipe out dough into logs on baking sheet covered in parchment paper.  ~2 inches for mini-eclairs and ~5 inches for large gluten-free eclairs
  8. Bake at 400 degrees for 10 minutes
  9. Reduce heat to 325 and bake eclairs for 20-30 minutes longer, until brown.
  10. Remove from oven, place on rack to cool & pierce a few small holes in eclair to let steam out. 

FILLING:
  • Make Vanilla Pudding: Combine Pudding Mix & Milk, let firm up in fridge for at least 5 minutes
  • Place Cream in KitchenAid Mixer & whip (med-high speed) until soft peaks form
  • Mix in Powdered Sugar & Vanilla
  • Fold in Vanilla Pudding
  • Go ahead & taste it, seriously - this stuff is light & airy & delicious!

CHOCOLATE ICING:
  • Melt Chocolate in Microwave starting with 30 seconds, mixing, then moving to 10-15 second increments
  • Add in Butter & stir until melted
  • Cut Pastry Shells in half lengthwise
  • Dip top of shell in chocolate (pour chocolate onto plate if needed)
  • Let chocolate dry for a few minutes, then spoon cream onto bottom & place chocolate shell on top!
  • Enjoy immediately!  Those that you don't eat keep best if frozen. 

Glutenista's Tips & Tricks

  • You must use a Gluten-Free Flour or a Flour Blend that behaves like gluten-y flour! What does this mean? usually Xanthan Gum. We've used Jules Gluten-Free All Purpose Flour 3 times, and each time they turned out exceptional. We used Bob's Red Mill Baking Mix once & they turned out good - puffed just as high, but spread a little wider. Use a flour that has worked for you before (or Jules'). 
  • No pastry bag?  No problem!  Place dough in ziploc bag & cut corner to pipe.  Dough too sticky?  Put it in the fridge for a few minutes for better handling. 
  • Be Fancy & Gourmet: Call the pastry by it's French Name "Pate A Choux" & make your own Pastry Cream (Martha Stewart Recipe)
  • Add Fresh Berries to top of Eclair or to plate to pretty it up!
  • Pastries & Cream can be made ahead of time, but eclairs should be assembled close to eating time.

Variations on the Gluten-Free Eclair:

  • Use the same dough & filling to make gluten-free cream puffs!
  • Gluten-Free Mint Chocolate Eclairs: Substitute Instant Chocolate Pudding & add 1/2 tsp Mint Extract to Chocolate
  • Gluten-Free Maple Eclair - Add Maple Syrup to Cream Filling, Top with Maple Caramel Frosting
  • Gluten-Free Coconut Eclair - Coconut Filling + Tropical Frosting + Coconut Flakes
  • Gluten-Free Pumpkin Spice Eclair - Pumpkin Spice Pudding + Cream Cheese Frosting
  • Gluten-Free Lemon Eclair - Lemon Pudding + Light Lemon Frosting
  • Gluten-Free Strawberry Eclair - Strawberry Pastry Cream + Light Strawberry Icing
   

 
GLUTENISTA'S GLUTEN-FREE CHOCOLATE ECLAIR   PRINTABLE RECIPE 
------->
glutenistas_gluten-free_eclairs.pdf
File Size: 320 kb
File Type: pdf
Download File
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