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Eclairs topped with rich chocolate glaze on a white plate, showcasing fresh homemade pastries.

Bakery Style Gluten Free Chocolate Eclairs

Author: Jennifer Roberts
These gluten free chocolate eclairs are light, airy, and filled with creamy filling, topped with rich chocolate ganache. A bakery-style dessert made clean.
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Prep Time:10 minutes
Cook Time:5 minutes
Total Time:20 minutes
Course: Dessert
Cuisine: French
Keyword: eclairs made without seed oils or artificial ingredients

Ingredients

Dough

Cream Filling

  • Chantilly Cream

Topping

  • Chocolate Ganache

Instructions

  1. Prep the ganache (recipe linked in the ingredients section) and place in the refrigerator to cool and set.
  2. Prep the Chantilly Cream (recipe linked in the ingredients section) and place in the refrigerator to cool and set.
  3. In a saucepan over medium heat, boil the water and butter.
  4. Once boiling, add in dry ingredient mixture and continue to stir. This will form a dough.
  5. Place the hot dough into a mixer and mix on a low setting to help it cool it down. Mix in one egg at a time thoroughly until all eggs are combined with the dough.
  6. Whip the dough until it’s nice and smooth.
  7. Place the dough in a piping bag with a 1E tip (or something similar.
  8. Pipe a straight line one direction and then while still piping, change directions by 180° and layer a line on the opposite direction.
  9. Preheat oven to 400°F. Bake for 30 minutes without opening the oven. Once the timer goes off, turn off the oven and poke a small hole in each eclair. This will help steam to release.
  10. Once baked, allow it to cool before slicing the eclair shells horizontally.
  11. Pipe Chantilly cream into the shells and place the top shell onto the eclair.
  12. Pipe on the chocolate ganache and serve!