Chocolate Glaze Eclairs (Print Version)
# Ingredients:
→ Gluten-Free Choux Pastry
01 -
28 grams of cornstarch
02 -
263 grams gluten-free flour mix (King Arthur's Measure for Measure works great)
03 -
1 cup of water
04 -
7 tablespoons of butter, chopped up
05 -
1 tablespoon of sugar
06 -
4 large eggs, let them sit out to reach room temp
07 -
1/2 teaspoon of salt
08 -
1 large egg, beaten gently for the wash
→ Pastry Cream with Vanilla
09 -
2 cups milk (whole milk is best)
10 -
4 egg yolks, large
11 -
2 teaspoons of vanilla extract or paste
12 -
1/2 cup sugar
13 -
21 grams cornstarch (around 3 tablespoons)
14 -
1/8 teaspoon salt
15 -
2 tablespoons butter
→ Creamy Chocolate Topping
16 -
1/4 cup heavy cream
17 -
1/2 cup semi-sweet chocolate chips
18 -
1 tablespoon butter
19 -
1 tablespoon corn syrup
# Instructions:
01 -
Turn the oven to 425°F and let it heat up. Use parchment paper to line a baking tray, marking it with 4-inch strips about 2 inches apart. Flip the paper so the marker doesn’t transfer.
02 -
Use a sifter to mix cornstarch and gluten-free flour. In a separate bowl, beat the eggs lightly.
03 -
Warm water, butter, sugar, and salt in a pot over medium heat until it boils gently. Take it off the heat, pour in the flour blend quickly, and stir until it clumps into a ball. Put it back on a low flame, stirring constantly for 2 minutes to help dry it a little.
04 -
Scoop the dough into a mixer with a paddle attachment. Let it cool for 10 minutes. Add the beaten eggs a bit at a time, mixing well until it’s smooth and forms a V shape when you stretch it. Depending on how it looks, you’ll need 3 or 4 eggs.
05 -
Pipe the dough into 4-inch strips on your baking tray. Brush the tops with the egg wash. Cook for 10 minutes at 425°F, then lower the heat to 350°F and bake another 25 minutes. Make small holes in each one to let steam escape and bake for 5 more minutes. Let cool totally.
06 -
Gently simmer milk and vanilla on medium for about 10 minutes. In a bowl, whisk egg yolks with cornstarch, sugar, and salt. Slowly pour in some of the hot milk to temper, then pour everything back into the pot. Stir until it thickens up. Add the butter and immediately cool over ice with plastic wrap pressed to the surface.
07 -
Pour hot cream over the chocolate chips in a small bowl, adding in butter and corn syrup. Stir everything until it’s totally smooth. Let it cool just a bit.
08 -
Using a piping bag, fill each cooled pastry shell with the prepared cream. Dunk the tops of each one into the chocolate glaze and allow them to firm up on a rack. Eat within 12 hours, or store in the fridge for 24 hours max.
# Notes:
01 -
Cooling time given applies to the vanilla cream filling.