Gluten-Free Eclairs with Choux Pastry Dough

Ingredients

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• 1 cups gluten-free all-purpose flour blend Shop
• 1 tbsp granulated sugar Shop
• 0.5 cup unsalted butter, cut into cubes
• 1 cup water
• 4 large eggs, at room temperature
• 1 tsp pure vanilla extract Shop
• 0.5 tsp salt
• 1 cup gluten-free chocolate chips, for ganache Shop
• 0.5 cup heavy cream, for ganache
• 1 cup cold heavy cream, for the filling
• 2 tbsp powdered sugar, for the filling Shop

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine the water, butter, 1 tbsp sugar and salt. Heat this mixture over medium heat, stirring occasionally, until the butter is completely melted and the sugar has dissolved, about 3-5 minutes. Bring the mixture to a rolling boil.
2. 2 Remove the saucepan from the heat and immediately add the gluten-free all-purpose flour blend all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. Continue to cook and stir the dough over low heat for about 1-2 minutes to dry it out slightly, which will help create a crispier shell.
3. 3 Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a large bowl). Let the dough cool for about 5 minutes, stirring occasionally to release steam. Then, add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, thick, and glossy. Stir in the pure vanilla extract until just combined.
4. 4 Transfer the choux pastry dough to a piping bag fitted with a large round tip (or a star tip). Pipe 4-inch long eclairs onto the prepared baking sheet, leaving about 2 inches between each one. If you don't have a piping bag, you can use two spoons to shape the dough. Lightly wet your finger with water and gently smooth down any peaks on the eclairs.
5. 5 Bake the eclairs in the preheated oven for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 25-30 minutes, or until the eclairs are puffed, golden brown, and feel light and hollow when tapped. Turn off the oven, prop the door open slightly with a wooden spoon, and let the eclairs cool inside the oven for about 10 minutes to prevent them from collapsing. Remove from the oven and let them cool completely on a wire rack.
6. 6 While the eclairs are cooling, prepare the chocolate ganache. In a heatproof bowl, combine the gluten-free chocolate chips and heavy cream. Heat the cream gently until it just begins to simmer, then pour it over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly until it reaches a drizzling consistency.
7. 7 Whip the cold cream with the powdered sugar to soft peaks. Once the eclairs are completely cool, pipe the cream into each one through a small hole in the end. Then, generously drizzle the cooled chocolate ganache over the tops of the filled eclairs. Allow the ganache to set slightly before serving. These gluten-free eclairs are best enjoyed the same day they are made.

Tips & Notes

• In step 2, keep stirring until the dough pulls away from the sides and leaves a thin film on the pan. Drier dough puffs better.
• Add the eggs one at a time and stop when the dough falls from the spoon in a thick V shape. You may not need all 4.
• Keep the oven closed for the first 15 minutes at 400°F so the choux doesn't collapse, and pierce each éclair after baking to let steam escape.

Common questions