Author: Jackie Ourman (Adapted from ICE Curriculum)
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
PASTRY DOUGH (Pate A Choux)
1 cup water
6 T unsalted butter
¼ tsp salt
1 cup King Arthur gluten-free flour blend
¼ tsp xanthan gum
5 eggs
PASTRY CREAM
1 pint milk
½ cup sugar
½ cup cornstarch
1 egg
4 yolk
2 T butter
1 tsp vanilla
CHOCOLATE SAUCE
¼ cup heavy cream
2 T sugar
1 T agave syrup (or corn syrup)
3 oz dark chocolate, chopped (I used Scharffen Berger 67%)
pinch salt
½ tsp vanilla
Instructions
PASTRY DOUGH
Preheat oven to 400 and line two cookie sheets with parchment paper
Combine water, butter and salt in a sauce pan ver medium heat, bring to a boil, stirring occasionally
As soon as it boils, remove the pan from the heat and add the flour and xanthan gum. Use a rubber spatula to stir until smooth
Return pan to fire and continue to stir constantly until the paste dries slightly and begins to stick to the sides of the pan
Transfer the paste to the bowl of an electric mixer with paddle attachment or use a hand mixer and beat on lowest speed to cool the paste slightly, about 30 seconds
Add the eggs, one at a time, until each is absorbed. Scrape the sides, if needed, between additions
Once all of the eggs are added, mix on medium speed for 2-3 minutes to ensure they are absorbed (The dough will not be completely smooth. That is ok.)
Use ziploc bag or pastry bag with large star attachment and pipe out the dough in diagonal lines, 1" wide, 3" long.
Bake at 400 until top begins to rise and brown a little (about 15 minutes), reduce heat to 350 and continue to bake until dough is dry (about 15 minutes more).
Allow to cool completely before using a serrated knife to cut dough in half lengthwise and prepare for filling
PASTRY CREAM
Add milk and sugar to a sauce pan and bring to just boiling
In the meantime, whisk eggs together with cornstarch until completely smooth
As soon as milk boils, add cornstarch and eggs, whisking continuously until mixture begins to thicken and boil and "craters" begin to form
Remove from the fire and whisk in butter and vanilla until fully incorporated
Cool completely before using for filling (great to make a day ahead)
CHOCOLATE SAUCE
Combine the cream, sugar and agave in a saucepan and bring to a boil, stirring often
Remove from heat and add chocolate. Do not whisk but shake pan lightly to submerge chocolate in hot liquid. Let stand 3 minutes.
Whisk in salt and vanilla and cool to room temperature before using
ASSEMBLING ECLAIRS
Use pastry bag with star attachment to generously pipe cooled pastry cream onto the bottom of each eclair
Dip tops of eclairs in chocolate sauce and cover pastry cream lightly
Serve and enjoy or refrigerate until serving
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-chocolate-eclairs/