Gluten-Free Chocolate Éclairs Recipe

Craving a classic French pastry but avoiding gluten? Look no further! This gluten-free chocolate éclairs recipe delivers the same light, airy dough and decadent chocolate glaze you love, without the gluten. It might seem intimidating, but with a few tips and tricks, you’ll be enjoying these delightful treats in no time.

Why This Recipe Works:

The secret to successful gluten-free éclairs lies in the choux pastry. Instead of regular flour, we use a blend of gluten-free flour, tapioca starch, and potato starch. This combination provides structure and helps create that characteristic light and puffy texture. Adding enough eggs is also crucial; they provide moisture and lift. Be sure to let the choux pastry cool slightly before adding the eggs to prevent them from cooking.

Ingredients:

• 1 cup water
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1/4 teaspoon salt
• 1 cup gluten-free all-purpose flour blend (with xanthan gum)
• 2 tablespoons tapioca starch
• 2 tablespoons potato starch
• 4 large eggs

Chocolate Glaze:

• 4 ounces bittersweet chocolate, chopped
• 1/4 cup heavy cream
• 1 tablespoon butter

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, butter, and salt. Bring to a boil.
3. Remove from heat and quickly add the flour blend, tapioca starch, and potato starch. Stir vigorously until a smooth dough forms.
4. Return to low heat and cook, stirring constantly, for 1-2 minutes to dry the dough slightly.
5. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
6. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
7. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long éclairs onto the prepared baking sheet.
8. Bake for 25-30 minutes, or until golden brown.
9. Let the éclairs cool completely on a wire rack.

Chocolate Glaze Instructions:

1. In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the chocolate, heavy cream, and butter.
2. Stir until smooth and melted.
3. Dip the tops of the cooled éclairs into the chocolate glaze.
4. Let the glaze set before serving. Enjoy!

Tips for Success:

Don’t open the oven door during baking to avoid deflating the éclairs. Make sure the choux pastry is the right consistency; it should be smooth and pipeable. Store the éclairs in an airtight container at room temperature for up to 2 days. These are best enjoyed fresh.

Ingredients:
water, unsalted butter, salt, gluten-free all-purpose flour blend (with xanthan gum), tapioca starch, potato starch, large eggs, bittersweet chocolate, heavy cream

Tags:
gluten-free, chocolate, éclairs, recipe, dessert, pastry, choux pastry, gluten-free baking, baking, chocolate glaze, French pastry, sweets, homemade, baking tips, easy recipe, tapioca starch, potato starch