Chocolate éclairs from How to Make Anything Gluten Free (page 204) by Becky Excell

  • double cream
  • dark chocolate
  • Show all ingredients...

  • EYB Comments

    See recipe for variations. Recipe uses gluten-free choux pastry from the book, p. 30. Can fill with caramel crème pâtissière on p. 202. Can substitute milk chocolate for dark chocolate.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Recipe uses gluten-free choux pastry from the book, p. 30. Can fill with caramel crème pâtissière on p. 202. Can substitute milk chocolate for dark chocolate.

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