Gluten-Free Chocolate Eclair Recipe by Glutenista
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! Please note: Recipe &
Gluten Free Chocolate Eclair Recipe from Glutenista
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:
Preheat Oven to 400 degrees
In saucepan over medium-high heat, boil Butter, Sugar, Water & Salt
Remove from heat, add flour & stir like heck for TWO minutes
Place dough in bowl of KitchenAid Stand Mixer & beat at medium speed for ~1 minute THEN
While mixing add eggs one at a time, giving them time to absorb
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.
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
Bake at 400 degrees for 10 minutes
Reduce heat to 325 and bake eclairs for 20-30 minutes longer, until brown.
Remove from oven, place on rack to cool & pierce a few small holes in eclair to let steam out. this recipe copyright glutenista
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 Thomas Keller's Cup4Cup GF Flour from Williams-Sonoma 5 times, 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, BUT they tasted like beans, yuck! Use a flour that has worked for you before (or C4C).
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
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! Please note: Recipe &
Gluten Free Chocolate Eclair Recipe from Glutenista
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:
Preheat Oven to 400 degrees
In saucepan over medium-high heat, boil Butter, Sugar, Water & Salt
Remove from heat, add flour & stir like heck for TWO minutes
Place dough in bowl of KitchenAid Stand Mixer & beat at medium speed for ~1 minute THEN
While mixing add eggs one at a time, giving them time to absorb
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.
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
Bake at 400 degrees for 10 minutes
Reduce heat to 325 and bake eclairs for 20-30 minutes longer, until brown.
Remove from oven, place on rack to cool & pierce a few small holes in eclair to let steam out. this recipe copyright glutenista
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 Thomas Keller's Cup4Cup GF Flour from Williams-Sonoma 5 times, 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, BUT they tasted like beans, yuck! Use a flour that has worked for you before (or C4C).
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
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