Gluten-Free Chocolate Eclair
 
Prep time
Cook time
Total time
 
From:
Recipe type: Dessert
Cuisine: French
Serves: 30
Ingredients
  • Chocolate Pastry Cream:
  • 2⅛ c (50 cl) whole milk
  • 6 yolks
  • ⅓ c (50 gr) corn starch
  • ⅔ c (120 gr) sugar
  • 200 gr dark chocolate
  • 3.5 T (50 gr) butter
  • Puff Pastry:
  • 375 ml water (1.5 cups)
  • 1.5 t sugar
  • ¾ t salt
  • ¾ c (165 gr) buttr
  • 2¼ c (165 gr) flour, gluten free or regular
  • 9 small eggs
  • Chocolate Glaze:
  • Either melted milk chocolate, about 300 grams
  • or
  • Ready-made Fondant
  • a teaspoon cocoa
  • some water
Instructions
  1. Pastry Cream:
  2. Heat milk.
  3. Whisk eggs, sugar and corn starch.
  4. Chop chocolate.
  5. Pour warm milk over chocolate and let it melt.
  6. Melt the butter in a sauce pan.
  7. Add all the ingredients - melted chocolate and egg mix - whisk over high heat until it becomes a cream.
  8. Let it cool.
  9. Puff Pastry:
  10. Preheat oven to 350°F or 180°C and line baking sheet with wax paper.
  11. Melt water, butter, sugar and salt together.
  12. Whisk in the flour until all the moisture is absorbed.
  13. Remove from heat and add eggs one by one, stirring.
  14. Put the dough in a pastry bag with 8 mm tip and create "éclairs."
  15. Bake for about 20 minutes.
  16. Cut in half and pipe the pastry cream in the middle.
  17. Chocolate Glaze:
  18. Melt chocolate and spoon over the top.
  19. Or follow the BBC recipe for fondant. :)
Recipe by A Lady In France at https://aladyinfrance.com/gluten-free-chocolate-eclair-recipe/