Yummiest GLUTEN FREE Chocolate Éclair Choc Éclair Weekend

Shopping List Eclairs 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 Éclair Éclair: (pre-heat oven to 200C) 175 grams GLUTEN FREE self raising flour – (pre mixed) see photo below 1 tsp Salt 1 Tablespoon Sugar 70 grams Unsalted butter – (woollies stock this) 1 cup Full Cream Milk 4 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 Eclair Ganache: 150mls heavy cream, heated to a simmer 450 grams chocolate – I use dark chocolate and sweet – chopped 1 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 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!)