Gluten-Free Chocolate Eclair
Total time
From: Lady Jennie
Recipe type: Dessert
Cuisine: French
Serves: 30
- 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
- Pastry Cream:
- Heat milk.
- Whisk eggs, sugar and corn starch.
- Chop chocolate.
- Pour warm milk over chocolate and let it melt.
- Melt the butter in a sauce pan.
- Add all the ingredients - melted chocolate and egg mix - whisk over high heat until it becomes a cream.
- Let it cool.
- Puff Pastry:
- Preheat oven to 350°F or 180°C and line baking sheet with wax paper.
- Melt water, butter, sugar and salt together.
- Whisk in the flour until all the moisture is absorbed.
- Remove from heat and add eggs one by one, stirring.
- Put the dough in a pastry bag with 8 mm tip and create "éclairs."
- Bake for about 20 minutes.
- Cut in half and pipe the pastry cream in the middle.
- Chocolate Glaze:
- Melt chocolate and spoon over the top.
- Or follow the BBC recipe for fondant. :)
Recipe by A Lady In France at https://aladyinfrance.com/gluten-free-chocolate-eclair-recipe/
3.5.3208