Gluten Free Chocolate Eclairs


  • 60g Butter
  • 1/2 cup Water
  • 1/2 cup LFGF All-purpose plain flour
  • 1 Egg, beaten
  • 185g Dark Chocolate
  • 2/3 cup Water
  • 1 teaspoon instant coffee
  • 1/2 cup Sugar
  • 1 Tablespoon icing sugar, sifted
  • 2-3 drops Vanilla essence
  • 3/4 cup Cream, whipped.


  1. Add butter & water in a saucepan and bring to the boil.
  2. Add the LFGF All-purpose plain flour all at once and beat until the mixture leaves the sides of the pan.
  3. Cool slightly, then add the egg a little at a time, beating vigorously.
  4. Put the mixture into a piping bag fitted with a plain nozzle (the bigger the nozzle the bigger the ├ęclairs will be) then pipe 5cm lengths onto greased baking tray.
  5. Bake in a moderately hot oven 200-330c for 30 minutes. Do not open the oven door for at least 10 minutes.
  6. When cold, make an incision down one side and fill with whipped cream.
  7. Cover with chocolate icing.
  8. Enjoy!

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