GLUTEN-FREE CHOCOLATE ECLAIR RECIPE - Glutenista Gluten-Free: Making Gluten-Free Fabulous!

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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 & Photos (c) Glutenista.com

You can make Mini-Eclairs too!

Glutenista's Gluten-FreeEclair Recipe

You Will Need:

FOR THE PASTRY:

1 Cup & 2 Tablespoons Gluten-Free Flour - MOST IMPORTANT INGREDIENT! SEE NOTE!2 Tablespoons Granulated Sugar1/4 tsp. Salt1 Stick Butter (Unsalted)

1 Cup Water

4 Eggs, Room Temperature

FOR THE FILLING:

5 oz box Instant Vanilla Pudding2 1/2 Cups Milk1 Cup Heavy Whipping Cream1/4 Cup Powdered Sugar1 tsp. Gluten-Free Vanilla Extract

FOR THE CHOCOLATE TOPPING:

2-4 oz Bittersweet Chocolate2-4 Tablespoons Butter

use one-to-one ratio

Step-By-Step Directions:

PASTRY:Preheat Oven to 400 degreesIn saucepan over medium-high heat, boil Butter, Sugar, Water & Salt

Remove from heat, add flour & stir like heck for TWO minutesPlace dough in bowl of KitchenAid Stand Mixer & beat at medium speed for ~1 minute THENWhile mixing add eggs one at a time, giving them time to absorbKeep 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 eclairsBake at 400 degrees for 10 minutesReduce 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 minutesPlace Cream in KitchenAid Mixer & whip (med-high speed) until soft peaks formMix in Powdered Sugar & VanillaFold in Vanilla PuddingGo 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 incrementsAdd in Butter & stir until meltedCut Pastry Shells in half lengthwiseDip 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 Blendthat 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 ChocolateGluten-Free Maple Eclair - Add Maple Syrup to Cream Filling, Top with Maple Caramel FrostingGluten-Free Coconut Eclair - Coconut Filling + Tropical Frosting + Coconut FlakesGluten-Free Pumpkin Spice Eclair - Pumpkin Spice Pudding + Cream Cheese FrostingGluten-Free Lemon Eclair - Lemon Pudding + Light Lemon FrostingGluten-Free Strawberry Eclair - Strawberry Pastry Cream + Light Strawberry Icing

Good luck, these are amazing! If needed, here is some troubleshooting:

Did you:Use a great Gluten Free All Purpose flour blend like Cup4Cup?Stir like crazy for two minutes? Set the timer!Mix the dough until it was a nice, smooth consistency?Cook the Eclairs long enough?Pierce the Eclairs a few times immediately when they come out of the oven so the steam can escape? (we do this on the sides & ends, where you will later slice as to not ruin the appearance)

GLUTENISTA'S GLUTEN-FREE CHOCOLATE ECLAIR PRINTABLE RECIPE------->

glutenistas_gluten-free_eclairs.pdfFile Size: 320 kbFile Type: pdf

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