Fluffy Gluten Free Eclairs

These robust gluten-free éclairs bring French bakery magic straight to your home, no matter your food limitations. I tweaked this formula many times and can now say with certainty these treats offer the same fluffy choux base, lush filling, and shiny chocolate top as regular ones.

I created these éclairs after my niece found out she had celiac disease. Seeing her smile when she tried her first éclair in forever made all my kitchen experiments worth it. They've now become our go-to treat for family celebrations.

Ingredients

For the Gluten Free Choux Pastry

• 1 cup + 3 Tablespoons 1:1 Gluten Free Flour Blend: Builds the right framework. I've found King Arthur Measure for Measure does the job perfectly
• 1/4 cup cornstarch: Adds that airy quality classic éclairs need
• 4 large eggs: Must be room temp to properly lift and shape the dough
• 1 cup water: Makes steam that puffs up your pastry
• 7 Tablespoons unsalted butter: Adds deep taste and smoothness to the shells
• 1 Tablespoon granulated sugar: Boosts flavor and helps them turn golden
• 1/2 teaspoon salt: Cuts the sweet and lifts all flavors
• 1 large lightly beaten egg for egg wash: Gives that lovely gold exterior

For the Vanilla Pastry Cream

• 2 cups whole milk: Makes the creamiest base possible
• 2 teaspoons vanilla bean paste: Tastes way better than plain extract
• 4 large egg yolks: Add luxury and natural thickening
• 1/2 cup granulated sugar: Sweetens just right without going overboard
• 1/8 teaspoon salt: Perks up all the tastes
• 3 Tablespoons cornstarch: Creates that ideal custard thickness
• 2 Tablespoons unsalted butter: Gives the cream its velvety finish

For the Chocolate Glaze

• 1/2 cup semi-sweet chocolate chips: Give just the right sweetness level
• 1/4 cup heavy cream: Makes a smooth, flowing topping
• 1 Tablespoon unsalted butter: Keeps the glaze from getting too hard and adds shine
• 1 Tablespoon corn syrup: Creates that fancy bakery-style glossy look

Step-by-Step Instructions

Get Everything Ready

Step 1:

Start by heating your oven to 425°F and put parchment on a big baking tray. Draw 4-inch lines about 2 inches apart, then turn the paper over. These marks help you make same-size éclairs without ink touching your food.

Sort Your Stuff

Step 2:

Mix your gluten-free flour and cornstarch through a sieve to get rid of chunks. This matters tons for gluten-free baking to keep things smooth. In another bowl, beat your eggs lightly so they're ready to go. Eggs from the counter mix in much better than cold ones.

Make The Base Mixture

Step 3:

Put water, butter, sugar, and salt in a pot over medium heat. Keep an eye on it until it bubbles all the way to the edges. Getting this timing just right helps your pastry puff up properly.

Work The Dough

Step 4:

Take it off the heat and dump in all your flour mix at once, stirring gently to mix. Put it back on low heat and stir hard for about 2 minutes. The dough will clump together and pull from the sides. You'll know it's done when you see a thin coating on the bottom of the pot and the dough looks glossy.

Mix In The Eggs

Step 5:

Move the dough to your stand mixer with the paddle and let it cool for 10 minutes. Too-hot dough will scramble your eggs. Slowly add your beaten eggs, about a quarter at a time, letting each bit mix in fully before adding more. The dough might look broken at first but will come together as you mix.

Check How It Looks

Step 6:

After mixing in 3 eggs, check if your dough feels right. Lift up the paddle and the dough should hang down in a V-shape then drop off in a thick clump. If it's too stiff, add more egg. Good dough is shiny, smooth, and won't flatten when piped.

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Shape Your Éclairs

Step 7:

Put the dough in a piping bag with a star tip or plain tip. Squeeze out 4-inch logs along your guide lines. If using a plain tip, scratch some lines on top and sides to help them grow evenly while baking. Brush the tops with egg wash to make them turn golden.

Bake Them Carefully

Step 8:

Bake at 425°F for 10 minutes, then turn down to 350°F for 25 minutes without peeking. This temperature switch lets them rise fully before setting their shape. They should turn golden brown and sound hollow when you tap the bottom.

Let Steam Out And Dry Them

Step 9:

Turn the éclairs over and poke two small holes in the bottom of each. Pop them back in the oven for 5 minutes to dry out inside. This stops them from getting mushy after filling. Cool them completely with holes facing up.

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Cornstarch is honestly my magic trick in this recipe. After trying countless versions, I found this exact mix of gluten-free flour and cornstarch builds the perfect structure that won't sink after baking. My grandma was a pro baker, and she wouldn't believe these weren't made with regular flour if she could taste them today.

Frequently Asked Questions

→ How can I make the dough light and airy?

Cook the dough thoroughly and mix eggs one at a time until it’s thick but silky. This technique ensures a light result every time.

→ Why are holes poked into the pastry?

This lets the steam escape, so the pastry stays crisp and doesn’t lose its texture.

→ Can I pick a different chocolate for the topping?

Of course! Milk, dark, or even white chocolate works, but it'll slightly change the taste.

→ How long will the filled pastries stay fresh?

Their best life is within 12 hours, but you can keep them cool for up to a day. Just remember the crisp texture might soften.

→ Can I prep the custard early?

Yep! Make it a day ahead and refrigerate it with plastic wrap on the surface to keep it fresh.

→ What’s the secret to smooth chocolate glaze?

Use warm cream to dissolve the chocolate fully, then add butter and syrup to get that silky finish.