Gluten Free Strawberry Eclairs with White Chocolate Glaze
Light and airy gluten free choux pastry with strawberry cream and white chocolate glaze.
Equipment
- 1 standing mixer
- 2 saucepan
- 3 bowls
- 2 piping bag
- 1 piping tip
Ingredients
- 1 Stick butter, unsalted
- 1 Cup water
- 1 Cup gluten free flour
- 1/4 Tsp salt
- 4 eggs
- 6 Oz crème fraiche, softened buttercream
- 1 Stick butter, unsalted, softened buttercream
- 1/2 Cup strawberry jam buttercream
- 2 Cup powdered sugar buttercream
- 1 Tsp vanilla buttercream
- 1 Cup white chocolate chips glaze
- 2 Tbsp butter, unsalted glaze
- sugar pearls optional
- dried strawberry optional
Instructions
- In a saucepan, combine together butter, water and salt, bring to a boil.
- Remove from heat and immediately stir in the flour and continue mixing vigorously. Dough will be thick
- Transfer to a standing mixer, gradually add one egg at a time, mixing on a low speed.
- Transfer dough to a piping bag with a large opening and pipe eclairs on a parchment lined baking sheet at least 1-2 inches apart.
- Bake in a preheated oven at 400 degrees for about 30 minutes until the tops are golden.
- Immediately make a hole in each eclair so they don’t deflate.
- Cool off and cut each lengthwise.
- To make buttercream, in a standing mixer, beat crème fraiche till airy.
- Add butter and cream till light and fluffy.
- Add vanilla and strawberry jam and beat to combine.
- Gradually add powdered sugar.
- Transfer buttercream to a piping bag.
- Pipe cream into each eclair.
- To make the glaze, combine butter and white chocolate chips in a pan, placed over a low flame water bath.
- Stir continuously till everything is melted.
- Dip eclairs tops into glaze and cover buttercream halves.
- Decorate with sugar pearls and dried strawberry pieces.