Let’s talk choux pastry. First of all, isn’t it fun to say? It’s pronounced like “shoe” and even though it sounds the same as the things you wear on your feet, knowing it’s French just makes it that much better.
Choux is the dough that eclairs and cream puffs are made from. They’re light and airy and they puff up in the middle when you bake them leaving a pocket inside that’s perfect for all manner of fillings. Personally, I don’t think I’ve seen a choux pastry dessert that I don’t like. Cream puffs are one of my husband’s favorite desserts, provided they’re filled with whipped cream and not pastry cream. I don’t understand how he doesn’t like pastry cream but he’s a work in progress.
Just for fun, here’s a link to one of my favorite singers (Corrine Bailey Rae) and a sweet song about a choux pastry heart.
So, I tried this recipe several times without success. Even using the King Arthur recipe for their gluten-free flour, it didn’t work for me. The pastries collapsed each and every time. So, back to the kitchen I went.
I ended up adding some psyllium husk for a couple reasons – one, to add some color to the dough and two, to add some structure. It worked! The previous pastries were pale and flat. These pastries, baked at two different temperatures, rose well and retained their shape once they cooled. The psyllium husk helped to give it a warmer color and hold its shape.
Here’s some more information about using psyllium husk in gluten-free recipes.
For the filling, I stayed with the whipped cream recipe that my husband likes. One of these days maybe I’ll use a pastry cream for myself.
Gluten-free Eclairs
Perfect, golden eclairs filled with rich, vanilla cream and covered in deep rich, chocolate ganache. These gluten-free treats will satisfy all your pastry cravings!
- Total Time: 1 hour 50 minutes
- Yield: 10 eclairs
Ingredients
For the Eclairs:
½ cup butter
1 ¼ cup water
½ Tbls honey
¼ tsp salt
1 ¼ cup gluten-free flour (I used King Arthur Measure for Measure)
1 Tbls psyllium husk
½ tsp baking soda
4 whole eggs (1 cup total)
For the cream filling:
4 tsp cold water
1 tsp gelatin
1 ¼ cup heavy cream
¼ cup 10x sugar
½ tsp vanilla (Or another favorite flavor)
For the chocolate glaze:
1 cup semi-sweet chocolate chips
1 cup heavy cream
Instructions
For the eclairs:
In a 2 quart saucepan, heat butter, water and honey.
Combine the dry ingredients and add all at once, stirring until the mixture comes together and releases from the sides.
Remove from heat and cool for ten minutes.
When cooled, place batter into the bowl of a stand mixer and beat at medium speed while adding eggs, one at a time.
Mix until pastry comes together and is smooth and sticky.
Place choux pastry into a large pastry bag with a large round tip.
Preheat oven to 425˚.
Pipe ten pastries about 4” long onto a baking sheet covered with parchment or silicone mat.
Bake at 425˚ for 10 minutes then reduce heat to 350˚ and bake an additional 30 minutes or until pastries are browned.
When time has expired, leave pastries in the oven for an additional 10 minutes without opening the door.
For the cream:
In a small bowl, place water and sprinkle gelatin on top.
Heat water and gelatin until melted.
Allow to cool to room temperature.
In the bowl of a stand mixer, beat heavy cream until almost stiff.
Add 10x sugar, vanilla and gelatin and mix to stiff peaks.
For the chocolate glaze:
Heat cream to just under boiling.
Pour on top of chocolate chips and allow to sit for 30 seconds.
Stir until smooth and creamy.
Carefully, dip the tops of the eclairs in the chocolate.
Allow to dry before cutting in half and filling with cream.
- Prep Time: 1 hour
- Cook Time: 50 mins
- Category: Dessert
- Method: baked