Gluten Free Chocolate Eclairs
Posted on 25/09/2011
How many would it make: 24 portion
1 cup Vitarium Plain Flour Gluten Free
1 cup water
300mls cream, whipped
200gms Belgium milk chocolate, melted
Combine butter and water in a saucepan. Bring to a rolling boil. Remove from heat and quickly add flour. Beat with a wooden spoon until the mixture leaves the sides of the saucepan. Allow to cool for 5 minutes. Add eggs one at a time, beating well after each addition, until mixture is glossy. Line 2 baking trays with baking paper. Pipe 7cm strips of the mixture onto the baking trays. Bake at 200 degrees celcius for 30 minutes or until eclairs are puffy and golden. Then lower heat to 120 degrees celcius and continue baking for 15 minutes until dry. Cool thoroughly. Using a sharp knife cut slits into the sides of each eclair. Fill with whipped cream (using a piping bag) and drizzle tops with melted chocolate.
Mixture can also be dropped into mounds using a teaspoon as profiteroles. Cream and chocolate the same way.
The best cream to use is Pauls Thickened Cream with the orange lid.
The bes chocolate to use is Coles brand Belgium Milk chocolate - it melts the best