Gluten Free Eclairs With Crème Patisserie and Chocolate G
85 mins (prep 60, cooking 25)
17 ingredients
16 servings
The basic dough recipe uses the Sun Flour Mills brand Gluten Free Pastry Flour Blend. The cream filling is from Chocolate Desserts by Pierre Hermé and my Chocolate Ganache recipe is adapted from Martha Stewart. NOTE: The pastry cream (custard filling) should be made 2 hours to two days in advance.

Categories:  gluten-free , number-of-servings , free-of... , <-4-hours , crusts~pastry-dough , pies-and-tarts , time-to-make , for-large-groups , dessert ,
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Serving Size (137.9 g)
Servings 16
Amount per Serving
Calories 411.67 Calories from Fat 228.96
% Daily Value *
Total Fat 25.44g 626.25%
Saturated Fat 15.06g 1205.14%
Trans Fat 0.91g %
Cholesterol 59.61mg 317.93%
Sodium 505.65mg 337.1%
Total Carbohydrate 42.03g 224.18%
Dietary Fiber 1.86 g 118.76%
Sugars 13.11 g %
Protein 3.91g 125.16%
Vitamin A 693.18IU% Vitamin C 0.01mg%
Calcium 25.3mg% Iron 1.54mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pinch salt, large eggs