Gluten Free Classic Eclairs with Chocolate Glaze

Total time3 hr 20 min

Prep time45 min

Cook time35 min

Gluten Free Classic Eclairs with Chocolate Glaze

Golden, hollow choux shells get piped into elegant logs and baked until deeply bronzed and crisp, then filled with a rich, vanilla-flecked custard that's cooked slowly until it mounds thick on the whisk. Each one gets dipped in a glossy dark chocolate glaze made silky with a touch of corn syrup, so the shine and snap stay perfect right up until serving. The contrast here is the whole point: a light, crackly shell giving way to cool, velvety cream, finished with that deep, bittersweet chocolate cap. These come together in stages — pastry cream chilled ahead, choux piped and baked fresh, glaze poured just before serving — so you can pace the process without any last-minute scramble. It's a bakery-style classic that holds up beautifully as a gluten free treat, with all the same glossy, dramatic presentation you'd expect from a pastry case. Serve them the day they're filled for the best contrast between crisp shell and creamy center.

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Ingredients

10 servings

For the choux pastry

1 cup water
½ cup (1 stick) unsalted butter, cut into pieces
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 tbsp granulated sugar
¼ tsp salt
1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
4 large eggs, at room temperature

For the pastry cream

2 cups whole milk
½ cup granulated sugar
4 large egg yolks
3 tbsp cornstarch
2 tbsp unsalted butter, cut into pieces
1 tsp vanilla extract

For the chocolate glaze

4 oz dark chocolate (60–70% cacao), finely chopped
½ cup heavy cream
1 tbsp light corn syrup

Instructions

1
Make the pastry cream first so it has time to chill. Warm the milk in a medium saucepan over medium heat until small bubbles appear around the edges and steam rises, about 4–5 minutes — do not boil. Meanwhile, whisk the egg yolks, sugar, and cornstarch together in a heatproof bowl until pale and smooth, about 1 minute.
2
Slowly pour about half the hot milk into the yolk mixture in a thin stream, whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until the cream thickens and large bubbles burst at the surface, about 3–4 minutes. Continue whisking for 1 full minute after the first bubble appears — the cream should reach 170°F (77°C) on an instant-read thermometer and hold a thick, pudding-like consistency that mounds on the whisk.

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