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You are here: Home / Recipes / Baking & Dessert / Chocolate Eclairs with Espresso Cream and Toffee Hazelnuts Gluten Free Recipe

Chocolate Eclairs with Espresso Cream and Toffee Hazelnuts Gluten Free Recipe

December 16, 2015 by Helen Tzouganatos 2 Comments

Chocolate Eclairs Gluten Free Chocolate Eclairs Gluten Free Chocolate Eclairs Gluten Free

If you are looking for a decadent dessert with maximum visual appeal and wow factor you can’t go past a crispy chocolate eclair. I have reinvented this French classic with my light and airy gluten free choux pastry (don’t be afraid it is very achievable and looks harder than it is) , oozy espresso cream and a sprinkling of chopped toffee hazelnuts to really set tongues wagging. If you like your coffee extra strong feel free to add an additional shot of espresso to the whipped cream.

Ensure you read my gluten free choux pastry tips before you start to help you achieve the correct consistency and texture in your dough. Correct temperature and mixing times will play a vital role in the  success of your pastry.

Eclairs are so versatile. You can garnish them with any flavour or texture and even play with savoury versions. Pipe the cream just before serving to ensure the pastry stays crispy because pastry absorbs  moisture from the filling. I wouldn’t worry to much about them hanging around though as they will quickly vanish, or as the French put it disparaitrait par magie!


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Chocolate Eclairs with Espresso Cream and Toffee Hazelnuts Gluten Free
Serves: 10 - 12 eclairs
 
Ingredients
  • Gluten Free Choux Pastry

  • Toffee Hazelnuts
  • 3 tbs caster sugar
  • 100g hazelnuts

  • Espresso Cream
  • 250ml thickened cream
  • 60g icing sugar, sifted
  • 30mL cooled espresso

  • 100g 70% cocoa dark chocolate, melted
Instructions
Conventional Method
  1. Prepare toffee hazelnuts by melting sugar over low heat in a frypan. Slightly agitate and swirl the pan to promote even melting and browning. Once sugar has dissolved toss in hazelnuts. Pour mixture onto baking paper to cool. Chop hazelnuts.
  2. Prepare espresso cream by whisking cream, icing sugar and cooled espresso until soft peaks form.
  3. To assemble eclairs separate pastry strips into two groups. Pipe espresso cream on the flat side of one group and dip the top of the other group in melted chocolate. Sandwich the two pastries together and sprinkle with hazelnuts. Serve immediately.
Thermomix Method
  1. Prepare toffee hazelnuts as per conventional method.
  2. Prepare espresso cream by mixing cream, icing sugar and cooled espresso with butterfly insert 15 sec/speed 3.5 or until soft peaks form.
  3. To assemble eclairs separate pastry strips into two groups. Pipe espresso cream on the flat side of one group and dip the top of the other group in melted chocolate. Sandwich the two pastries together and sprinkle hazelnuts. Serve immediately.
3.5.3251

 

Filed Under: Baking & Dessert, Recipes Tagged With: baking, chocolate, choux, cream, dessert, eclair, eclairs, espresso, french, gluten free, gluten free recipes, hazelnuts, high tea, pastries, pastry, profiterole, recipe, sweet, sydney food blog, sydney food blogger, thermomix, toffee

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Comments

  1. Karen says

    November 10, 2016 at 3:05 am

    I made these today and they turned out perfectly! I’m so pleased, my first attempt at GF choux pastry was a disaster but your recipe looked and tasted exactly like eclairs from my gluten- eating past. I’m feeling invincible.
    Thanks Helen!

    Reply
    • Helen Tzouganatos says

      November 10, 2016 at 12:37 pm

      Glad you enjoyed them Karen. It is almost impossible to find a gf eclair at a cafe, and when you do they are usually bad. They are easier to make than people think.

      Reply

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