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WOMAN OWNED

Chocolate Éclairs (Gluten-Free)

Updated: Nov 12, 2023

Experience pure decadence with our Chocolate Eclairs, expertly made using Inspiration Baking Mixes-All Purpose Flour Baking Mix. Delicate golden pastry shells encase velvety cream, creating a symphony of flavors and textures that's simply irresistible. Indulge in each bite, where the perfect balance of pastry and cream unfolds, offering a truly delightful treat.


This baking mix will also make other delicious recipes! Check out our recipes!

SERVINGS: 12

PREP TIME: 40 MIN

COOK TIME: 30 MIN

TOTAL TIME: 1 HRS 10 MIN


INGREDIENTS

Pastries

  • 5 Tablespoons Butter (cut into small pieces)

  • 2/3 Cup Water

  • 3/4 Cup Inspiration Baking Mixes- All Purpose Flour Baking Mix

  • 1 1/2 Teaspoons Double Acting Baking Powder

  • 1 Teaspoon Baking Soda

  • 1/8 Teaspoon Ascorbic Acid ground vitamin C powder

  • 1 Tablespoon Granulated Sugar

  • 2 Whole Eggs

  • 1 1/2 Teaspoon Vanilla Extract

  • 2 Teaspoons Apple Cider Vinegar

Chocolate Glaze

  • 2 Tablespoons Butter

  • 1 Tablespoon Milk

  • 2 Tablespoons Unsweetened Cocoa Powder

  • 1/2 Cup Powdered Sugar

  • 1 3/4 Ounce (or 50 grams) White Chocolate Pieces

Crème Filling

  • 1 Pint Heavy Whipping Cream

  • 1 Teaspoon Vanilla Extract

  • 1 Cup Powdered Sugar

DIRECTIONS

Prepare Pastries

  1. Preheat oven to 400°F.

  2. Lightly grease a cookie sheet with butter or oil. Lightly sprinkle water over the top of the cookie sheet.

  3. In a bowl combine Inspiration Baking Mixes- All Purpose Flour Baking Mix, baking powder, baking soda, sugar, and ascorbic acid. Use a wire whisk to blend all dry ingredients. Set aside.

  4. In another small bowl combine eggs, vanilla and apple cider vinegar, making sure it is blended well. Set aside

  5. Combine butter and water in a medium saucepan. Heat gently until the butter melts.

  6. Once the butter is melted, turn the heat up until it comes to a rolling boil. Remove from heat and add the flour mixture. Using a hand mixer, beat on medium-high until it forms a dough that leaves the sides of the pan and forms a ball. It may be slightly lumpy. Let cool a few minutes so when you add the egg mixture, it will not cook the egg.

  7. Gradually beat in the egg mixture until it forms a smooth glossy mixture. Pour into the pastry bag with a 1-inch opening.

  8. Squeezing the pastry bag gently, pipe 12 éclairs, 3 inches long and spaced well apart, onto the cookie sheet. Then pipe another layer on top of the existing ones. Don’t spread or press the layers together.

  9. Bake 25-30 minutes. Cut a small slit in the side of each éclair to let the steam release. Let cool completely. Remove from pan and place on a cooling rack.

  10. Once the éclairs have completely cooled, take a sharp knife and cut them in half horizontally. You will frost the top half before making the filling.

Prepare Glaze

  1. Place the top half of each éclair on parchment paper. Then prepare the glaze.

  2. Melt butter with milk in a pan, remove from heat before stirring in the unsweetened cocoa and sugar with a wire whisk. Frost the tops of the éclairs.

  3. Melt a little white chocolate in a heatproof bowl set over a pan of gently simmering water or a double boiler. Then spoon or use a fork to drizzle the white chocolate over the top of the chocolate frosting. Now make the filling.

Prepare Crème Filling

  1. Mix heavy whipping cream on high until it becomes thick. Add powdered sugar and vanilla. Using the hand mixer, beat on high until peaks form.

  2. Place the pastry cream in a pastry bag with a 1-inch fluted tip. Squeezing the bag gently, pipe the cream in a decorative swirl onto the 12 bottom pieces. Place the already frosted top pieces on the pastry-creamed bottems. Do not push down. Place in the refrigerator uncovered until served.

 
NOTES:




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