Gluten Free Eclairs (Print Version)
# Ingredients:
→ Choux Pastry (Gluten-Free)
01 -
28 grams of cornstarch
02 -
1/2 teaspoon fine salt
03 -
7 tablespoons butter, unsalted and cut small
04 -
1 cup of water
05 -
263 grams gluten-free flour (try King Arthur Measure for Measure)
06 -
4 eggs, at room temperature
07 -
1 tablespoon sugar (granulated)
08 -
1 large egg, gently whisked for egg washing
→ Creamy Vanilla Filling
09 -
2 cups full-fat milk
10 -
2 tablespoons of unsalted butter
11 -
1/2 cup regular sugar
12 -
4 egg yolks
13 -
3 tablespoons cornstarch (21 grams)
14 -
1/8 teaspoon of salt
15 -
2 teaspoons of vanilla extract or paste with vanilla beans
→ Chocolate Topping
16 -
1 tablespoon butter
17 -
1/4 cup heavy cream
18 -
1/2 cup semisweet chocolate chips
19 -
1 tablespoon corn syrup
# Instructions:
01 -
Heat your oven to 425°F while getting a baking tray lined with parchment. Draw spaced 4-inch guidelines, flip the paper over to prevent ink smearing.
02 -
Blend together your cornstarch with the gluten-free flour by sifting. Whisk the eggs lightly in a separate bowl and set aside.
03 -
Pour water, butter, sugar, and salt into a pot over medium heat and bring it to a quick boil. Pull it off the heat, pour in the flour mixture, and stir until a dough ball forms. Heat it again on low and stir for 2 minutes to cook off extra moisture.
04 -
Move the dough to a stand mixer with the paddle attachment. Allow it to cool for 10 minutes. Add the eggs gradually, mixing as you go. Stop when the dough smoothly forms a V when lifted—use 3 to 4 eggs, depending on the texture.
05 -
Pipe out 4-inch logs onto the prepped baking tray and brush with the egg wash. Start baking at 425°F for 10 minutes, lower to 350°F, and cook for 25 more minutes. Make little steam-release holes, bake another 5 minutes, then cool down.
06 -
Gently simmer milk with vanilla over medium heat for about 10 minutes. In another bowl, whisk egg yolks with cornstarch, sugar, and salt. Slowly combine a bit of this hot milk with the egg mix to temper it, then pour back into the pot. Stir until thickened, toss in butter, and chill the cream using an ice bath, keeping plastic wrap pressed onto the surface.
07 -
Melt chocolate chips by mixing them with hot cream, butter, and corn syrup until the blend is silky. Let cool down just slightly before using.
08 -
Use a piping bag to load the cooled pastries with the cream filling. Dip their tops into the chocolate glaze and rest them on a rack to settle. Enjoy them within 12 hours, or store in the fridge for a day.
# Notes:
01 -
Cooling time is needed for the creamy vanilla filling.