Gluten-Free Eclairs Recipe




  1. Preheat oven to 400º
  2. line a large baking sheet with unbleached parchment paper and set aside
  3. Heat milk, butter, and salt in a small or medium sized sauce pan
  4. Heat until butter melts and milk begins to simmer
  5. Remove pan from heat, and add flour, stirring vigorously
  6. Return pan to heat and cook, continuing to stir vigorously until mixture begins to pull together into a ball
  7. Remove from heat, and let cool for five minutes until it’s not too hot to touch
  8. Transfer the cooled dough into a stand mixer (if you have one)
  9. Start mixer and add eggs, one at at time, mixing well after each addition
  10. Transfer dough into a pastry bag, or zip-top bag, and cut a 3/4 inch opening in the end or corner
  11. pipe 2-3 inch “logs” onto parchment-lined pan, smoothing the tops if necessary
  12. Place in center of the oven, and bake for 10-12 minutes until pastries begin to turn golden-brown
  13. Turn oven off
  14. Remove from oven, and slit each pastry with a sharp knife
  15. Return to oven, and allow pastries to dry out for 30 minutes or so
  16. Take back out of the oven, and fill with bavarian cream
  17. Melt chocolate chips, and stir in cream
  18. Spread evenly over tops of eclairs and let cool
  19. Serve and enjoy!