Gluten-Free Banana Flour Eclairs

Happy Thursday!!

I am seriously SO proud of how these eclairs turned out! Recently, I took some amazing cooking classes and learned so much, including the art of French pastries! After learning the technique to create eclairs, I was determined to make the eclairs gluten free, but taste just as good as the traditional! So I headed into my kitchen, grabbed some ingredients including my favorite gluten free flour, WEDO banana flour, and started experimenting! The result was PERFECTION! These eclairs are flaky, light, and so delicious! You will not be able to tell that these are gluten free! They are that good!

Onto the recipe!! 

Gluten-Free Banana Flour Eclairs

Eclair Ingredients: 

• 3/4 cup gluten free all purpose flour blend
• 1/4 cup WEDO banana flour 
• pinch of salt
• 1/4 cup tablespoons coconut sugar
• 7 tablespoons grass fed butter
• 1/2 cup water
• 1/2 cup full-fat coconut milk 
• 6 eggs 

Vanilla pudding filling ingredients:

• 1/2 cup coconut sugar
• 2 tablespoons banana flour 
• pinch of salt
• 2 cups coconut milk
• 2 teaspoons vanilla extract
• 2 egg yolks, lightly whisked

Chocolate glaze ingredients: 

• 8 oz 80% dark chocolate, broke into pieces 
• 1/3 cup boiling coconut milk
• pinch of salt

First, we are going to make the vanilla pudding for the filling! Whisk together coconut sugar, banana flour, salt, and coconut milk in large saucepan over medium-low heat. Continually whisk until thickened, then stir in vanilla extract. Place in a bowl, cover with plastic wrap and place in fridge. 

Now we are going to make the eclairs! Whisk together banana flour, flour blend, salt, and sugar in large bowl. Heat water, coconut milk, and butter in a medium saucepan over medium heat. Once everything is melted and slightly boiling, immediately add in flour and stir constantly until dough rolls into a ball. 

Place ball of dough into a stand mixer and beat until the dough is no longer steaming. One at a time, add in eggs and mix until well combined. Place dough into a piping bag and pipe onto parchment paper lined sheets. Bake for about 15 minutes, or until puffy and golden. Let cool. 

In a bowl, stir together dark chocolate, salt,  and boiling coconut milk. 

Pipe vanilla pudding filling into the eclairs using a piping bag, then dip into chocolate glaze. Repeat until all eclairs are finished. Devour and enjoy!! 

-Juliet