Eclairs

Ingredients

• 1 cup Water
• 8 tablespoons Unsalted Butter
• 3/8 teaspoon Table Salt
• 1 1/4 cups King Arthur Gluten-Free Measure for Measure Flour
• 4 count Large Eggs
• 2 cups Heavy Cream or Whipping Cream
• 1/4 cup Granulated Sugar
• 1 teaspoon King Arthur Pure Vanilla Extract
• 3 cups Gluten-Free Pastry Cream Filling
• 1 cup Gluten-Free Chocolate Chips
• 1/2 cup Heavy Cream or Whipping Cream (for icing)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.

2. 2

   In a saucepan, combine water, butter, and salt. Heat until butter is fully melted and the mixture reaches a rolling boil.

3. 3

   Remove from heat and add the gluten-free flour all at once. Stir vigorously until a smooth dough forms.

4. 4

   Return the pan to medium heat and cook, stirring continuously, for about a minute, until the dough comes together and pulls away from the sides of the pan.

5. 5

   Remove from heat and let the dough cool slightly for 5-10 minutes. It should be warm, but not scalding.

6. 6

   Transfer the dough to a stand mixer and beat in the eggs one at a time, mixing well after each addition. The dough will initially look curdled, but will smooth out as you continue to beat. Beat for at least 2 minutes after adding the last egg.

7. 7

   Transfer the dough to a pastry bag fitted with a large plain tip. Pipe the dough into 5-inch logs onto the prepared baking sheet, spacing them about 2 inches apart.

8. 8

   Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 25 minutes, or until the éclairs are golden brown. Avoid opening the oven door during baking.

9. 9

   Remove from the oven and immediately poke a small slit in the top of each éclair to release steam. Return them to the oven for 5 more minutes.

10. 10

    Let the éclairs cool completely on a wire rack. Once cooled, slice them lengthwise and fill with gluten-free pastry cream. Drizzle with chocolate glaze.

11. 11

    To make the chocolate glaze, melt the chocolate chips and heavy cream together in the microwave or over a double boiler. Stir until smooth and glossy.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.