Gluten Free Eclairs (Print Version)
# Ingredients:
→ Gluten Free Pate a Choux
01 -
263 grams 1:1 Gluten Free Flour Blend (recommended: King Arthur Measure for Measure)
02 -
28 grams cornstarch
03 -
4 large eggs, room temperature
04 -
1 cup water
05 -
7 tablespoons unsalted butter, cut into small pieces
06 -
1 tablespoon granulated sugar
07 -
1/2 teaspoon salt
08 -
1 large egg, lightly beaten for egg wash
→ Vanilla Pastry Cream
09 -
2 cups whole milk
10 -
2 teaspoons vanilla bean paste or vanilla extract
11 -
4 large egg yolks
12 -
1/2 cup granulated sugar
13 -
1/8 teaspoon salt
14 -
21 grams cornstarch (3 tablespoons)
15 -
2 tablespoons unsalted butter
→ Chocolate Glaze
16 -
1/2 cup semi-sweet chocolate chips
17 -
1/4 cup heavy cream
18 -
1 tablespoon unsalted butter
19 -
1 tablespoon corn syrup
# Instructions:
01 -
Preheat the oven to 425°F. Line a baking sheet with parchment paper and mark 4-inch lines spaced 2 inches apart. Reverse the paper so the ink doesn’t transfer.
02 -
Sift together gluten-free flour and cornstarch. Lightly beat the eggs in a separate bowl.
03 -
In a saucepan, combine water, butter, sugar, and salt over medium heat until it just starts boiling. Remove from heat and quickly add the flour mixture, stirring until it forms a ball. Return to low heat for 2 minutes, stirring constantly to evaporate moisture.
04 -
Transfer to a mixer fitted with a paddle attachment. Cool 10 minutes. Add beaten eggs in portions, mixing until dough is smooth and forms a V shape when pulled up. Use 3 to 4 eggs based on consistency.
05 -
Pipe dough into 4-inch logs on the prepared sheet. Brush with egg wash. Bake at 425°F for 10 minutes, then reduce to 350°F and bake 25 minutes more. Poke holes to release steam and bake 5 more minutes. Cool completely.
06 -
Simmer milk and vanilla over medium heat for 10 minutes. Whisk yolks, sugar, salt, and cornstarch separately. Temper the eggs with hot milk, then return to the saucepan and cook until thick. Stir in butter and cool in an ice bath with plastic wrap directly on the surface.
07 -
Combine chocolate chips, hot cream, butter, and corn syrup. Stir until smooth. Let cool slightly.
08 -
Fill cooled pastries with pastry cream using a piping bag. Dip tops in glaze and let set on a rack. Serve within 12 hours or refrigerate up to 24 hours.
# Notes:
01 -
Chilling time mentioned is for cooling the vanilla pastry cream.