Chocolate and Caramel Gluten Free Eclairs
Servings Prep Time
12 30minutes
Cook Time
Servings Prep Time
12 30minutes
Cook Time
  1. Preheat the oven to 220°C (fan 200°C/425°/Gas 7). Line a baking tray with greaseproof paper.
  2. In a pan add the water and butter. Gently heat until the butter melts and then turn up the heat until the mixture begins to boil.
  3. In a separate bowl mix together the flour and Xantham gum.
  4. Once the butter and water mix has reached boiling point remove from the heat and beat in the flour/Xantham gum mix. Continue to mix until it forms a soft dough.
  5. Allow to cool for a few minutes.
  6. Add the eggs one at a time beating vigorously between each egg. I find using an electric mixer is the easiest way to do this. The mixture should be smooth and glossy.
  7. Spoon the mixture into a large piping bag fitted with a 1cm (½ in) plain nozzle.
  8. Pipe the mixture onto the baking sheet into approx 15cm lengths, leaving room between each éclair for them to spread out a little.
  9. Place into the hottest part of the oven – usually the top shelf – and bake for 10 minutes, then reduce the heat to 190°C (fan 170°C/375°F/Gas 5) and bake for a further 20 minutes until golden brown. Ensure they are golden brown all over as any pale parts will go soggy once cooled!
  10. Upon removing from the oven split the eclairs down the side and cool on a wire rack.
  11. Once the éclairs have cooled, whip the cream (adding salted caramel sauce to taste) and spoon or pipe it into the bottom half of the éclairs.
  12. Spoon Nutella into a piping bag fitted with a decorative nozzle of your choice and pipe the nutella onto the top of each éclair.
  13. Once cream is added to the éclairs store in an airtight container in the fridge – decorate with cream as near to serving time as possible to avoid the choux pastry going soggy.
Recipe Notes

In the batch of éclairs that I made I decorated 6 with Nutella and 6 with the salted caramel sauce on top.

If you are making the choux pastry in advance this can be stored in an airtight container in a cool dry place until you are ready to decorate the éclairs.

Make sure you don’t open the oven while baking the choux pastry – if you let the steam out then it will restrict their growth!