Gluten Free Baking – Chocolate Eclairs


I couldn’t help myself, they were serving chocolate eclairs for pudding at school this week. Just watching people devour that lovely chocolate coated, cream filled patisserie, my mouth was watering. Of course, to my knowledge, you can’t buy GF eclairs, not round here anyway but you can buy GF profiteroles from Tesco so they can’t be impossible to make! In those famous words….how hard can it be?

I tend to take a ‘normal’ recipe and see if I can substitute in GF flour. Quite often due to the fineness of GF flour it often takes more than the recipe calls for, the key is to work out how much more.

I set about with an online recipe and by a little trial and error modified the recipe until the consistency felt right.

The ingredients are fairly straightforward;

150g GF self raising flour

1/2 tsp baking powder

1 tsp sugar

150ml water

75g butter

2 eggs

Start by sifting the flour into a bowl and add the baking powder and sugar.

Melt the butter and water in a saucepan on a low heat, then bring to the boil.

As soon as it is boiling, remove from the heat and add the flour mix in one go. Using a wooden spoon beat to form a soft dough.

Allow to cool a little then add the eggs to the mix and beat thoroughly to mix them in, initially it will feel like they don’t want to mix in, but keep going they will eventually form a smooth shiny dough.

Break off balls of dough and form them into eclair shaped pieces, lay them onto a grease-proof covered baking tray.

Bake in a preheated oven 170 deg for 25 mins. remove from the oven, turn over and pierce the underside to release the steam. allow to cool for 10 mins.

Cover in melted chocolate and fill with squirty cream