Eclair au Chocolat (gluten free)
 
Prep time
Cook time
Total time
 
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Recipe type: Dessert
Serves: 12
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:
  • 250 gr water (just over a cup)
  • 1 t sugar
  • ½ t salt
  • ½ c (110 gr) buttr
  • 1½ c (110 gr) flour, gluten free or regular
  • 6 small eggs
  • Chocolate Glaze:
  • 1 cup heavy cream
  • 100 grams dark chocolate
  • 1 cup confectioner sugar
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 cream together.
  19. Add the confectioner sugar.
  20. Pour over the éclairs when ready.
Recipe by A Lady In France at https://aladyinfrance.com/eclairs-au-chocolat-gluten-free/