Gluten-Free Nutella Éclairs with Hazelnut Praline & Milk Chocolate Ganache

Choux pastry converts to gluten-free better than almost any dough in the pastry kit — the steam does the lifting, not the gluten. Fill these shells with Nutella pastry cream, cap with milk chocolate ganache, and scatter crunchy hazelnut praline on top for the full patisserie effect.

Yield: 12 éclairs · Time: 2 hr

Ingredients

• For choux: 1/2 cup water, 1/2 cup milk, 1/2 cup (115 g) butter, 1 tsp sugar, 1/4 tsp salt, 1 cup (140 g) gluten-free all-purpose flour blend, 4 large eggs
• For filling: 1 1/2 cups pastry cream folded with 1/2 cup Nutella
• For ganache: 4 oz (115 g) milk chocolate + 1/3 cup hot cream
• For praline: 1/2 cup sugar melted to amber over 1/2 cup toasted hazelnuts, cooled and crushed

Directions

1. Boil the water, milk, butter, sugar, and salt; dump in the flour blend and stir over heat 2 minutes into a smooth ball.
2. Beat in the eggs one at a time until the paste ribbons off the spoon.
3. Pipe 4-inch lines and bake at 400°F (200°C) for 15 minutes, then 350°F (175°C) for 20 minutes. Cool completely.
4. Fill with the Nutella cream through two holes in the base.
5. Dip tops in ganache and sprinkle with crushed praline.

Pro tip: Don’t open the oven for the first 25 minutes — gluten-free choux relies entirely on that steam to puff.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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