Gluten-Free Mini Eclairs
Elevate your dessert game with these irresistible **Gluten-Free Mini Eclairs**—a bite-sized indulgence perfect for any occasion! These delicate pastries feature a light and airy choux pastry made with gluten-free flour, filled with a creamy vanilla custard, and topped with a luscious dark chocolate glaze. Each eclair is perfectly balanced, offering a crispy shell, silky filling, and just the right amount of chocolatey decadence. Whether you're catering to dietary needs or simply seeking a show-stopping treat, these gluten-free eclairs are as satisfying as they are elegant. Ready in just under 90 minutes, they're ideal for impressing guests or treating yourself to a little luxury. Perfect for tea parties, celebrations, or as a gluten-free dessert centerpiece, these mini eclairs are bound to become a favorite!
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Recipe Information
Ingredients
- 120 grams Gluten-free all-purpose flour
- 240 ml Water
- 80 grams Unsalted butter
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 4 Large eggs
- 500 ml Whole milk
- 1 teaspoon Vanilla extract
- 40 grams Cornstarch
- 4 Egg yolks
- 60 grams Powdered sugar
- 150 grams Dark chocolate chips
- 100 ml Heavy cream
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine 240 ml water, 80 grams of unsalted butter, 1 tablespoon of granulated sugar, and 0.5 teaspoon of salt. Bring to a boil over medium heat.
Remove from heat and add 120 grams of gluten-free all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Return the pan to low heat and continue stirring for about 2 minutes to cook off excess moisture.
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Then beat in 4 large eggs, one at a time, until fully incorporated and smooth.
Spoon the dough into a piping bag fitted with a large round nozzle. Pipe 2-inch long strips onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 20-25 minutes until golden and puffed. Pierce each eclair with a skewer to release steam and allow to cool completely on a wire rack.
For the custard filling, heat 500 ml whole milk with 1 teaspoon of vanilla extract in a saucepan until just simmering.
In a bowl, whisk together 40 grams of cornstarch, 4 egg yolks, and 60 grams of powdered sugar until pale and creamy.
Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
Cook over medium heat, stirring constantly, until the custard thickens, about 5-7 minutes. Remove from heat and let cool, then chill in the fridge for 30 minutes.
Fill a piping bag with the chilled custard and pipe it into the cool eclairs from one end until filled.
To make the chocolate glaze, heat 100 ml heavy cream until just boiling, then pour over 150 grams of dark chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth.
Dip the tops of the filled eclairs into the chocolate glaze and let the glaze set before serving.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1821 mg | 607% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 325.3 g | 118% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 157.3 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 984 mg | 76% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
