Gluten Free Chocolate Eclairs and Profiteroles

by Jenn on May 17, 2009

in Cookbooks,Desserts,Gluten Free


OMG yes, eclairs, and yes, gluten free!  I about died when I came across this recipe posted on Gluten Free Dogs and People.

I have never made eclairs before.  Or really any French pastry for that matter, despite my very prevalent French heritage.  But late is better than never!  You must know that eclairs are quite possibly one of my favoritist desserts ever, next to maybe Napoleons.  There are a number of things you can make with choux pastry, so I thought if I could get this airy light pastry down, then I could open up a whole host of doors in my burgeoning gluten free cooking endeavors.  This feat was not without its trials, emergency calls to my mother on the phone, finding a new cookbook (well new to me) that has become my pastry bible, and a few missteps here and there, but the overall result was fantastic.  They are not perfect by any means, but I know how to improve them.  Those useful tips I made sure to include in this recipe.  Also, take a look at this pictoral step by step guide for gougères.  Same basic principles with the pastry, so you can see what it’s supposed to look like at each step of the way.


Chocolate Ganache

For this I used the recipe in the original blog post.  It’s pretty much your basic ganache recipe, but I increased the chocolate content by over 50% and used an entire 12 oz. bag of chips.  For the light corn syrup, we find as long as we use Karo brand, no one in our family reacts.  This may or may not be the same with you if you are gluten sensitive.


So because my eclairs kind of collapsed since they were still too moist inside, instead of traditional eclairs I assembled eclair sandwiches out of two of them.  This worked fine.  The profiteroles held up better, though some of them I turned into sandwiches too.  Here you can see what I mean, this is a profiterole I sliced with a serrated knife (yes, I know it’s blurry sorry):

Just LOOK at those air pockets!! Yes, this IS gluten free!! I know amazing isn’t it?  THAT is what cooking gluten free should be like in the ideal world.  Now if I can just make GF bread look like that on the inside….

But I digress.  You can see how the centers really are too moist.  Oh well, live and learn.  Next time I will sacrifice one to be a test to cut into before deciding to pull the whole batch out of the oven.

So what you are supposed to do, is slice each pastry in half with a serrated knife so that you don’t squish it.  Then hollow them out, fill with cream, add the top, and cover with ganache.  Since some of mine collapsed, I went the “sandwich” route, and used one for the top and one for the bottom.  Know what?  They were still yummy. And that’s what I have photographed up top.  My eclair and profiterole sandwiches.  Eating one totally put me in a happy place all day :)