Gluten-Free Mini Eclairs

Indulge in the elegance of these Gluten-Free Mini Eclairs, a perfect bite-sized dessert that’s as impressive as it is satisfying. This recipe transforms the classic French pastry into a gluten-free delight with a crisp, golden choux shell made from gluten-free all-purpose flour and a silky vanilla custard filling that will melt in your mouth. Topped with a luscious dark chocolate glaze, these mini eclairs are a celebration of rich flavors and textures. With easy-to-follow instructions and tips to achieve that perfect puff, this recipe is ideal for gluten-free bakers and anyone seeking a show-stopping treat for parties, celebrations, or an indulgent sweet snack. Create your new favorite dessert in under 90 minutes and enjoy the compliments that follow!

Nutriscore Rating: 56/100

Prep Time:40 mins

Cook Time:40 mins

Total Time:80 mins

Servings: 24

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Return the pan to low heat and continue stirring for about 2 minutes to cook off excess moisture.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

For the custard filling, heat 500 ml whole milk with 1 teaspoon of vanilla extract in a saucepan until just simmering.

Step 9

In a bowl, whisk together 40 grams of cornstarch, 4 egg yolks, and 60 grams of powdered sugar until pale and creamy.

Step 10

Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.

Step 11

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.

Step 12

Fill a piping bag with the chilled custard and pipe it into the cool eclairs from one end until filled.

Step 13

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.

Step 14

Dip the tops of the filled eclairs into the chocolate glaze and let the glaze set before serving.

Nutrition Facts

Serving size	1596.8 grams (1596.8g)

Amount per serving	% Daily Value*
Calories	3315

Total Fat 202.90g	260%
Saturated Fat 107.20g	536%
Polyunsaturated Fat 0.60g
Cholesterol 1821mg	607%
Sodium 1747mg	76%
Total Carbohydrate 325.30g	118%
Dietary Fiber 13.20g	47%
Total Sugars 157.30g
Protein 65.20g	130%

Vitamin D 460IU	2301%
Calcium 984mg	76%
Iron 17mg	93%
Potassium 1952mg	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.

Source of Calories

Fat: 53.9%

Protein: 7.7%

Carbs: 38.4%