Yummiest GLUTEN FREE Chocolate Éclair

Choc Éclair Weekend

Shopping ListEclairs

Gluten Free self Raising flour

Salt

Sugar white

Unsalted Butter

Full cream milk

eggs

Ganache

2 x 250mls double cream (heavy cream)

4 x 150 grams slabs chocolate –dark and normal

Icing sugar

Gluten Free Chocolate ÉclairÉclair: (pre-heat oven to 200C)175 grams GLUTEN FREE self raising flour – (pre mixed) see photo below1 tsp Salt1 Tablespoon Sugar70 grams Unsalted butter – (woollies stock this)1 cup Full Cream Milk4 large eggs

Weight the Flour, add salt , sugar and mix.In a pot measure and melt the butter and milk together until butter melts.When the butter mixture comes to a light simmer add the flour mixture all at once and stir continuously.The mixture mixes quickly and should form a dough , it almost forms a ball on the wooden spoon - mix for +/- 2 mins. Let it cool for another 2 minutes. In your stand mixer add the cooled dough and on a low to med speed : mix in 1 egg at a time make sure that each egg is combined well into the dough mixture. It looks odd but keep going. Keep mixing until all the eggs are used . On a pre greased baking tray pipe the choux dough into sausages or rounded forms. (you can cut the end off a Ziploc bag to size and pipe with this) N.B! Before placing in the oven dip your finger in a little water and run over each éclair! Bake on 200C for 13 min and then lower temp to 180C FOR 20 – 25 mins ensure they are almost brown. Remove from oven and with a toothpick prick the top of each Éclair so the air can escape. I cut them on the side as well at this stage – up to you!

.

Gluten Free Chocolate EclairGanache:150mls heavy cream , heated to a simmer450 grams chocolate – I use dark chocolate and sweet – chopped1 Tbls unsalted butter – (woolies)

Method;Heat the cream until it simmers.In a heat proof glass bowl put in the chopped chocolate and pour the simmering cream over and letting it sit for a minute or 2 before stirring.GENTLY stir the mixture ensuring that the cream and choc are well mixed together.Add the butter and stir.Let the mixture cool – it should still pour , but must be of a thick consistency – takes about 10 - 20 mins.

Filling;250 grams Double cream and mix in 2 tsp Icing sugar – taste and if you need more add more in – must not be too sweet.Pipe or spoon into the Éclair that you have cut lengthwise(not right through) Ganache topping;Place the filled Éclairs on the cooling rack with paper underneath as this is a messy part!Pour or spoon over the chocolate Ganache over each Éclair – allow to stand and then its time to

ENJOY - (they do not last for long!)