Ingredients

1/4 tsp caster sugar
50g butter
150ml water
2 medium eggs, beaten

Filling

250ml double cream, whipped

Finishing

110g gluten free plain chocolate, melted*

*Refer to Coeliac UK directory

 

Additional Equipment

Piping bag

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Method

1. Preheat your oven to 200°C/180°C Fan/Gas 6.

2. Sift the flour mix and sugar into a bowl.

3. Melt the butter in a saucepan, add water and bring to the boil. Remove from the heat and quickly add the combined flour mix and sugar into the water.

4. Beat vigorously to form a soft dough, using a wooden spoon or electric beaters. Gradually beat in eggs to form a soft shiny paste.

5. Spoon the paste into a piping bag fitted with plain 1cm nozzle or a disposable piping bag with the tip snipped off.

6. Pipe 7.5cm lengths onto greased baking trays.  

7. Bake in preheated oven for 10 minutes.  

8. Reduce heat to 180°C/160°C/Gas Mark 4 for a further 15 minutes, until éclairs are well risen and golden.

9. Remove from oven, but leave the oven on and make a small slit in the side of each éclair.  

10. Return to the oven for a further 5 minutes.  

11. Cool on wire rack.  

12. When cold slit each éclair along one side, top with melted chocolate and fill with whipped cream.


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