Prep Time | 40 minutes
Cooking Time | 30 minutes
Serves | 8 people
- Melt the butter in a medium pan over a low heat. Add 130ml water, the salt and the sugar and bring to a gentle boil. Remove the pan from the heat.
- Add all the white rice flour in one go and stir vigorously with a wooden spoon to make smooth heavy dough.
- Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough – it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and allow it to cool a little . Add the pectin but do not stir.
- Beat the eggs in a bowl until lightly frothy then add to the dough mix preferably using an electric mixer, but a whisk or spoon will suffice. The dough should be very shiny and paste like, and fall from a spoon when lightly shaken.
- Spoon the pastry into a piping bag fitted with a 1.25cm plain nozzle and pipe 10 cm lengths onto a greased baking tray.
- Sprinkle the tray, not the pastry, with a few drops of water, and bake in the pre-heated oven at 200°C/ 390°F/ Gas Mark 6 for 15 minutes.
- Without opening the door reduce the temperature to 170°C/325°F/ Gas Mark 3 and bake for another 10 minutes or until golden-brown and crisp.
- Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow the steam to escape. Return to the oven and bake for further 5 minutes or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool.
- For the filling, whip the cream with the sugar in a bowl until just stiff.
- Once the eclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream.
- For the ganache icing, in a small pan, bring the cream almost to the boil, remove from the heat and add the chocolate pieces, leave to stand for a couple of minutes to allow the chocolate to melt, then stir. The consistency should be like thick double cream; if it is a little too thick, you can add 2-3 tsp of boiling water and stir until glossy again. Set aside to cool a little until thick enough to top the eclairs without running off. You can also decorate the Chocolate Eclairs with sprinkles or chopped nuts if desired!
- Enjoy!
Italian Herb Pizza Crust or Wrap
Gluten Free Pizza Crust – Makes one 10-11” pizza, serves 2 To make your begin making your Gluten Free Pizza Crust, mix 8g Dried Yeast with 180ml warm water. Add ½ tsp of sugar and stir until dissolved, then set aside for 10 minutes. Mix 200g of pizza base mix with the...
