Ingredients

The following ingredients have 4 Servings
  • 65 g plain gluten free flour blend (GFA Mix A. or Doves plain flour - SEE NOTES 1)
  • 1 tsp xanthan gum (SEE NOTE 2 below)
  • 50 g unsalted butter (or dairy free butter (firm) NOTE 3 )
  • 175 ml/g water (This is better weighed in grams for accuracy. 1 ml = 1 gram)
  • 2 large eggs (NOTE 4 weight of each yolk + white = 58-60g)
  • pinch fine sea salt
  • 300 ml double cream (SEE NOTE 5 below for dairy free filling)
  • 1 tbsp icing (powdered) sugar
  • ½ tsp vanilla bean powder or paste (optional)
  • 150 g dark chocolate - chopped (dairy free if required)
  • 130 g/ml double cream (1 ml = 1 g) (or liquid coconut cream )

Instruction

  • Weigh and mix the flour, xanthan gum & a pinch of salt into a bowl. Set aside.
  • Weigh the butter straight into a small to medium non-stick saucepan and melt over a low heat.
  • Once the butter has melted, add the water and bring to a full boil.
  • Remove from the heat, IMMEDIATELY add the flour mix and beat vigorously with a wooden/silicone spoon until the mixture leaves the sides of the pan. This requires some 'elbow-grease'. The mixture will start to look a little 'scrambled', but will then clump into a ball. Keep beating until even and smooth.
  • Allow the mixture and pan to cool until about hand-warm. This is important to avoid cooking the egg when you add it.
  • While cooling, pre-heat the oven to 220 C/425 F/Gas 7. Base line a couple of baking trays with baking paper.
  • While the mixture is cooling, break the eggs into a small bowl and beat well with a fork.
  • Once the mixture has cooled, add the beaten egg a little at a time. Beat vigorously with a firm wooden/silicone spoon between each addition. The mixture will initially look like it won't amalgamate, but persevere until it thoroughly combines. Repeat this process until all the egg has been added and then beat for a couple of minutes more to ensure the paste is smooth and even. The texture should be silky and sticky so that it sticks to the sides of the pan. It almost wants to drop off the spoon, but is struggling to do so. If it drops off easily, it is too dry and needs perhaps half a tablespoon more egg/egg white.
  • Transfer the mixture to a piping bag with either a 1 to 1.5 cm open round nozzle, or simply cut the end to about the same size.
  • Pipe the mixture onto the lined baking trays leaving a gap between each for expansion. Pipe into sausage shapes about 10 cm/4 inches long for eclairs (or if you want profiteroles, small walnut-sized balls or for Choux buns, larger balls).
  • Bake for 20 minutes in the pre-heated oven. Do NOT open the oven door during this stage.
  • After 20 minutes, turn the oven down to 150 C/300 F/Gas 2 (open the oven door for a few seconds to allow a little heat to escape) and bake for a further 8 to 10 minutes until golden brown, hollow, crisp and firm on the outside. If not crisp and firm, leave in the oven for a couple of minutes more.
  • Remove from the oven and make a small hole or slit in the side, end or base of each Choux case (using a skewer or small sharp knife) to allow the steam to escape. Allow to cool COMPLETELY on the trays.