Gluten Free Chocolate Eclairs
Choux pastry has a reputation for being fussy, but the real challenge for anyone avoiding gluten is that traditional recipes rely entirely on wheat flour for structure — and swapping it out isn't as simple as a one-to-one substitution. Here, a blend of white rice flour and tapioca starch, bound together with xanthan gum, replicates that signature puff and hollow interior that makes an éclair worth eating. The result is a shell that bakes up deep golden brown, feels rigid and light when tapped, and holds its filling without going soggy. Inside, a silky vanilla pastry cream — made the classic way with egg yolks, cornstarch, and whole milk — pipes in cleanly and sets up beautifully after a proper chill. The finishing touch is a glossy dark chocolate ganache made with heavy cream and a touch of corn syrup for that smooth, lacquered top that makes these look like they came straight from a patisserie window. This recipe makes 10 eclairs, so there's plenty to share — or not. Keep them refrigerated until you're ready to serve and they'll hold their shape and flavor perfectly.
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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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