Gluten-Free Eclairs with Choux

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup unsalted butter, cut into cubes 0.5 cup unsalted butter, cut into cubes
• 1 cup water 1 cup water
• 4 large eggs, at room temperature 4 large eggs, at room temperature
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup gluten-free chocolate chips, for ganache 1 cup gluten-free chocolate chips, for ganache
• 0.5 cup heavy cream, for ganache 0.5 cup heavy cream, for ganache

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, unsalted butter, granulated 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 certified 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

   Once the eclairs are completely cool, you can fill them with your favorite pastry cream or whipped cream. 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.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Melt chocolate over a double boiler or in 20-second microwave bursts, stirring between each, to prevent scorching.