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I distinctly remember the first time Bethany tried these homemade Gluten Free Chocolate Eclairs, it was for a surprise on her 10th birthday. I’d stressed about making them all week and eventually Friday came and I knew I had a tiny window to make them whilst she and Lewis were at school. I tried twoattempts using twodifferent recipes, third time had to be the one or else I’d have failed.
I decided to take a chance and merged two Gluten Free recipes changing the ratio of liquids to flour and hey-presto, they worked. If I’m honest and going to food critique my own bakes I’d say they were a little on the skinny side, everyone knows that with with a true eclair, you open wideto take the first biteand cream squirts out indiscriminately making the politest of eaters look like the Cookie Monster!
Well, these beauties were my most recent batch and the fattest yet. will they continue to grow in size? We’ll see, can an éclair BE too large? This recipe made 16 delicious gluten free eclairs but you can use the same recipe to make Chocolate Profiteroles
Love the idea of this recipe, then check these out!
I have built up quite a catalogue of recipes over the 5 years I’ve been blogging as Glutarama. These Eclairs were one of the first recipes I mastered and add to the website. But if you liked these I know you’ll love my Gluten Free Cream Horns – a real teatime treat , then there’s my Danish Treacle Tarts: Gluten Free and Vegan and Lewis, my son’s favourite Easy Gluten Free Apple Turnovers with a hint of cinnamon

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Gluten Free Chocolate Eclairs Recipe
Gluten Free Chocolate Eclairs
Glutarama
No need to miss out on this classic favourite, these gluten free chocolate eclairs are simple to make despite looking masterclass! Using a gluten free choux pastry and topped with a smooth silky chocolate ganache, you'll want more than one that's for sure!
5 from 2 votes
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Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr
Course Dessert, Tea Time, Treat
Cuisine Gluten Free
Servings 10 Eclairs
Calories 580 kcal
Ingredients
Choux Pastry
- 130 g butter
- 130 ml water
- 200 g gluten free plain flour
- 4 egg(s)
Chocolate Ganache
- 300 ml double cream
- 150 g dark chocolate
Cream Filling
- 600 ml double cream
- 1 tbsp icing/confectioners sugar not necessary
Instructions
Put the butter and water into a saucepan and bring to the boil
Take off the stove and add the flour in one go, be brave! Stir quickly to combine into a sticky ball, at this stage it looks like thick, inedible porridge (NOT like a normal choux)
Leave to cool for 5-10mins, the longer the better or else your eggs will curdle.
When cool enough, add the beaten eggs one at a time and stir quickly again to combine, the mixture will now look like smooth hummus and a little wetter than a ‘normal’ choux paste.
Add to a piping bag preferably with a round icing tip and pipe onto a prepared baking sheet, I draw 12cm lines on my sheets and turn them over on the trays to use as a guide.
In a normal recipe the éclairs are cooked on two different heats, I onlyuse one heat as I find the eclairs are inclined to be a bit more gooey on the inside if the heat is turned down. This also makes batch cooking less of a hassle.
Cook on Gas 7/220C/425F for 25mins – do not open the oven before then.
Remove when beautifully browned and allow to cool for 5mins before cutting open, if the inside is still a bit soggy return the halved éclairs to the oven for 5mins to harden up a bit.
To make the chocolate topping
Heat 300ml of the double cream in a bowl in the microwave, it needs to be hot enough to melt chocolate.
Add the chocolate in broken pieces to the bowl of cream, cover with a plate and leave.
To make the filling
Whisk the remaining 600ml of double cream to desirable thickness (not too thick or else you won’t be able to pipe)
If you wish you can add a tablespoon of icing sugar to sweeten but it’s not necessary.
To build your eclair
The chocolate should have melted now, stir to make a shiny ganache and either dip the top halves of the eclairs in the chocolate or decorate the tops using a spoon – I used a spoon and patience to get the look in the photo.
Finally pipe the cream into the bottom halves of the eclairs and add the tops
To add a fancy twist I’ve drizzled white chocolate across each eclair, but really, the already taste fantastic without the fiddly bits!
Nutrition
Nutrition Facts
Gluten Free Chocolate Eclairs
Amount per Serving
Calories
580
% Daily Value*
Fat
53
g
82
%
Saturated Fat
32
g
160
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
15
g
Cholesterol
217
mg
72
%
Sodium
156
mg
7
%
Potassium
202
mg
6
%
Carbohydrates
23
g
8
%
Fiber
3
g
12
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
1749
IU
35
%
Vitamin C
1
mg
1
%
Calcium
95
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chocolate, Choux, Cream Cake
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Reader Interactions
5 from 2 votes (1 rating without comment)
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Comments
Debbie says
Is the full recipe there? Did you use very small eggs. I have a very runny mixture. I have put it in the fridge for half hour to see if it makes a difference. I have now added an extra over 100g dove flour and it is still too runny to pipe
Reply
Glutarama says
As soon as I get the ingredients in I’m going to remake these because it’s another recipe I plan to reshoot. I can’t see anything wrong with the measurements here, but I’ll be sure to let you know if I’ve made a boob…sadly I’ve not got the original scribbled notes anymore to refer to….bear with Debbie, bear with xx
Reply
Serious Wow Rebecca! I made regular (I mean with gluten) profiteroles over the weekend so it’s absolutely fascinating how you had to adjust the recipe ratios and consistency of the paste so much for your eclaires – they’re absolutely amazing. You could sell those in a shop, they really are stunning! Thankyou for joining in with #BakingCrumbs, it’s great to have you there :-)
Angela xReply
Glutarama says
Do you know what Angela you win top prize for your lovely comments, you really make me beam with pride when I read what you have to say. Thank you for having me once again on #BakingCrumbs xxx
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Mel says
I absolutely love eclairs. I always go for coffee ones when I’m in France, but your chocolate eclairs look scrummy! Thanks for joining in with #FreeFromFridays.
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Glutarama says
Ooh now there’s an idea, coffee or mocha…back to the kitchen I go!
Reply
They look perfect and so neat!
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Glutarama says
Haha, I’m a bit of a sucker for neatness, it’s my OCD tendencies, they do have their pluses!
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Cat says
I absolutely love eclairs! I’m going away for the weekend with friends and one of them is gluten free and we’ve decided to make these x
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Glutarama says
Oh wow that’s lovely to hear do let me know how you get on and have a fab weekend xx
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