Eclair au Chocolat (gluten free)
Total time
From: Lady Jennie
Recipe type: Dessert
Serves: 12
- 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
- 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 cream together.
- Add the confectioner sugar.
- Pour over the éclairs when ready.
Recipe by A Lady In France at https://aladyinfrance.com/eclairs-au-chocolat-gluten-free/
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