Recipes

Oat Éclairs

A gluten-free twist on a classic favourite. These Oat Éclairs combine light, crisp pastry made with oat flour and tapioca starch with a rich custard or whipped coconut cream filling, finished with a smooth dark chocolate topping.
Perfect for experienced bakers looking to try something new, this recipe delivers elegance, flavour and texture in every bite.
Servings: 10 éclairs
Course: Desserts and Baked Delights
Prep Time 1 hour
Ingredients Instructions Video Notes

Ingredients
  

  • 50 g margarine or butter
  • 100 ml water
  • 2 pinches of salt
  • 40 g gluten-free oat flour
  • 10 g tapioca starch
  • 2 eggs at room temperature
Suggested fillings
  • Custard cream
  • Whipped coconut cream
Decoration
  • Decoration
  • Dark chocolate for decoration

Instructions
 

  1. Sift the oat flour and tapioca starch. Set aside.
  2. Beat the eggs in a separate bowl.
  3. In a saucepan, heat the water, margarine and salt over low heat until the margarine melts. Bring to a boil.
  4. Remove from the heat and add the flour mixture. Mix well. Cook the dough over medium-low heat for 1–1 ½ minutes, until a light crust forms on the bottom of the pan.
  5. Transfer the dough to a large bowl and let cool for 5 minutes. Gradually add the beaten egg until you have a smooth dough that forms a triangle when dropped from the spatula.
  6. Place the dough in a piping bag and pipe 10 cm strips onto waxed paper or a silicone mat.
  7. Bake at 200 °C for 10 minutes. Lower the temperature to 180 °C and bake for another 25 minutes.
  8. Remove the éclairs.
  9. Once cool, fill with custard cream, coconut cream and cover with dark chocolate.

Video

Notes

  • Do not cook the dough too long in the pot, as the margarine will separate and affect the texture.
  • The secret is in the consistency of the batter: it should fall slowly from the spatula.
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