Gluten Free Chocolate Eclair
One of the many “perks” of being gluten free is that you can’t be spontaneous. You can not simply walk in to a bakery or eatery and pick anything you like. Questioning anything edible becomes your second nature. When you go to a restaurant you have a long series of rapid fire round with the waiter or the manager and chances are that 90% of the time you leave the restaurant without eating because no one is assuring you that your naturally gluten food would be contamination free. If you love to read, you are in for a treat because soon this interest or hobby would become a necessity due to excessive and thorough label reading and scanning of each and every packed item. Epitome of FUN!!
Alhmadulillah there are so many wonderfully talented people around the world who are sharing their gluten free cooking success so we can all benefit. A big fat thanks to them all for eliminating guess work out of the gluten free cooking and saving many from failed attempts. This recipe is from flippin delicious and I have slightly adjusted the recipe.
Éclair have long been a bakery favorite for all kids and grown ups. It is not only a high ranked sweet treat it is also nostalgia. Just like regular éclair which is a pretty straight forward method, this gluten free éclair recipe is simple and exceptional at the same time. As you may already know that éclair are basically dressed up Choux Pastry. Choux pastry is a light European pastry which requires butter, water, eggs and flour. There is no leavening or rising agent and it rely on high moisture content to create steam and puff up during baking. For gluten free version, a blend of four gluten free flours is used in this recipe. Fill the pastry with sweetened whipped cream or thick vanilla custard and top will melted chocolate to finish the classic éclair look.
Four flours are white rice, brown rice, tapioca starch and potato starch with some xanthan gum as binding agent.
Butter and water are then heated together till butter melts and water reaches a gentle boiling point.
Once butter has melted, the pan is removed from the heat and gluten free flours and xanthan gum are added to the hot mixture and whisked. Flours will absorb maximum moisture.
This is how the mixture will look like, more or less.
Eggs are then incorporated.
Mixture is then piped on to a lined baking tray and baked!
Once baked and cooled, éclair are filled with cream or custard and topped with melted chocolate. I filled éclair by pipping thick vanilla custard. You may also cut and split the pastry to fill it instead of pipping.
Gluten Free Chocolate Eclair
The famous light and airy pastry filled with cream or custard gets a gluten free upgrade. Simple recipe that makes perfect eclair.
- 2 tbsp white rice flour
- 2 tbsp brown rice flour
- 2 tbsp tapioca stach/flour
- 2 tbsp potato starch
- ½ tsp xanthan gum
- ¼ cup unsalted butter, cut in cubes
- ½ cup water
- 2 eggs
- sweetened whipped cream or thick vanilla custard for filling
- For Chocolate Topping
- ⅔ cup semi sweet chocolate chips
- ¼ cup cream
Line a baking tray with parchment paper.
Preheat the oven at 400 F/ 200 C.
In a small bowl, combine white rice flour, brown rice flour, tapioca flour, potato starch and xanthan gum. Stir well to combine. Set aside.
In a non reactive small sauce pan, combine butter and water.
Place on stove and gentle heat over low flame till butter is melted and water reaches a gentle boiling point.
Remove from the stove top and add flours and gum blend
Whisk well to mix everything.
Let cool for about 5-7 minutes, depending on the litchen temperature and then add eggs one by one. and beat with electric beaters.
The mixture would look like cookie dough.
Using a rubber spatula, transfer the mixture to a pipping bag.
Cut the tip with scissors.
Pipe the mixture on to the lined baking tray, about 3 inches long or as required.
Bake for about 30 minutes. They should be brown, well risen and firm to touch.
Place on a wire rack to cool completely.
Fill as desired either by slitting the pastry or by pipping.
For chocolate toppong, melt chocolate chips and cream over very low flame, stirring continuously till chocolate chips are melted. Let cool.
Dip the tops of eclair in to melted chocolate mixture to coat. Let it set for 10-20 minutes before serving.