Gluten Free Cappuccino-Tiramisu Eclairs by Danielle Cochran (@thesaltlycooker)

Bring the French patisserie to your kitchen with this fun and fabulous recipe by Danielle Cochran (@thesaltycooker).  Danielle will break down each step of making the perfect eclair including the eclair choux, the luxurious filling and a world-class Cappuccino-Tiramisu chocolate topping using Amoretti® flavors.  So grab your ingredients, your beret and come with us on this fun baking adventure. Bon appetit!

Ingredients

ECLAIR SHELL

• 1 cup of water
• 1/2 cup butter, I used a dairy free
• 1/2 tsp kosher salt
• 1 cup gluten free 1.1 flour
• 1 tsp arrowroot powder
• 4 large eggs, room temp

 PASTRY CREAM FILLING

• 2 cups of Oat Milk
• 3 egg yolks
• 1 egg
• 1 cup of sugar
• 2 vanilla beans, split
• pinch of salt
• 3 tbsp. cornstarch

CHOCOLATE TOPPING

• 1 cup of dark chocolate, I used dairy free
• 1 tsp. Amoretti® Cappuccino-tiramisu Extract Oil Soluble

Directions

ECLAIR SHELL

1. Preheat the oven to 425 degrees.
2. Line a cookie sheet with parchment paper.
3. In a bowl mix the flour, salt and arrowroot powder.
4. Place a pot over medium heat, add the butter and water and bring to a rapid boil.
5. Stir in flour mixture with a wooden spoon and once it becomes a dough ball place in a mixing bowl.
6. Add one egg at a time.
7. Once all incorporated add to a pastry bag with a large round opening.
8. Pipe 5" long sections on the parchment paper.
9. Bake at 425 for 15 then reduce heat to 350 (don't open the stove) and bake for an additional 25 mins.
10. Remove and make a little slit on the top of each eclair shell, place back in the oven for 5 minutes.
11. Remove, place on cooling racks to cool completely.
12. Then slice in half, scoop out the inside. 

PASTRY CREAM FILLING

1. Add the oat milk and vanilla beans to a pot and place over medium heat.
2. Bring to a boil. In a separate bowl mix together the eggs, sugar, salt, and cornstarch.
3. Once the milk comes to a boil, reduce the heat to low.
4. Whisk one spoonful of the milk into the egg mixture.
5. Whisk quickly to temper the eggs.
6. Add into another spoonful, while you whisk.
7. Then add the egg mixture to the pot with the milk. Whisking constantly and then bring the heat to med/low. Whisk until it starts to thicken, then when its really thick.
8. Remove, place in an airtight container and place in the fridge to cool.
9. Pipe into the eclairs after you have dipped the top in chocolate.

CHOCOLATE TOPPING

1. Melt the chocolate, stir in the flavor.
2. Then dip the top of the eclair in the chocolate, fill the inside with pastry cream.
3. Enjoy!