This is an amazing and simple Eclair recipe from Riki Meyer in New Zealand.
Ingredients
- For the Eclair:
- 1 cup of Plain Gluten-free Flour (very important to use really good brand)
- 2 teaspoons of Natvia
- 1/4 teaspoon of Vanilla Extract
- 2-3 Eggs depending on size
- Whipped cream:
- 1 cup thick cream or whipping cream
- 1/2 teaspoon Vanilla Extract
- Chocolate icing:
- Splash of cream
- 1 tbsp butter
- 100grams Natvia Icing Sweetener
- 1 heaped tbsp of Cocoa
Method
- To make Eclairs:
- Combine butter and water in pot, bring to boil.
- Quickly add flour and beat with wooden spoon until mixture leaves side of pot.
- Remove from heat, add sugar & vanilla essence and beat/stir.
- Add eggs one at a time beating well after each addition.
- Pipe 7cm strips of mixture onto greased oven tray.
- Bake at 200° for 30 minutes or until puffy & golden.
- Cut slit on side and let cool thoroughly, continue side cut, ice eclair case, let set, then pipe. Recipe says makes 30 LOL, makes one dozen in this house!
- To make Icing:
- Heat a dob of butter and a splash of cream then mix with icing and cocoa.
- Put the icing on top to taste!
Servings: 12 Eclairs.
