Gluten Free Chocolate Eclairs
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Learn more →Ingredients
10 servings
For the choux pastry
- ½ cup white rice flour
- ¼ cup tapioca starch
- ½ tsp xanthan gum
- ¼ tsp fine salt
- 1 tsp granulated sugar
- ½ cup water
- ½ cup whole milk
- 6 tbsp unsalted butter, cut into pieces
- 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 pure vanilla extract
- ⅛ tsp fine salt
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. In a medium saucepan, heat 2 cups whole milk over medium heat until steaming and small bubbles appear around the edges — do not boil. Meanwhile, whisk together the sugar, egg yolks, cornstarch, and salt in a medium 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 and cook over medium heat, whisking constantly, until the cream thickens and large bubbles burst at the surface, about 3–4 minutes. The cream is ready when it reaches 170°F (77°C) on an instant-read thermometer and coats the back of a spoon with a clear line when a finger is drawn through.
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