Nici Wickes joins Jack Tame to talk about her gluten free chocolate affairs recipe, which she says are better than the regular version. 

Makes 10-12 eclairs

1/2 cup water
50g unsalted butter
Pinch salt
¾ cup gluten free flour
2 large eggs

Preheat the oven to 200 C.

Combine water and butter in a medium-sized pot. Bring the mixture to a rolling boil. As soon as the butter is melted, remove from the heat and add the gluten-free flours quickly. Beat with a wooden spoon until the mixture begins to come away from the side of the saucepan and forms a ball of dough as you stir. Allow to cool for 5 minutes.

Add the eggs one at a time, beating between each (you can do this with a handheld or standing beater or by hand if you’re feeling strong!) until the egg is incorporated and the mixture takes on an almost glossy appearance. Drop the next egg in and repeat. If it looks too stiff, use another egg.
Pipe thick 7cm long strips onto a lined baking tray. Bake for 30 minutes or until the eclairs are puffy and golden, then lower the temperature to 120 C and bake for a further 15 minutes. This last baking stage dries them out and makes the eclairs crisp.

When completely cool, split lengthwise with a sharp knife, fill with fresh-whipped cream and drizzled in chocolate icing.

Chocolate icing
50mls cream, heated
100g dark chocolate bits
½ tsp vanilla

Heat the cream in a small saucepan and once hot, add the chocolate bits, cover with a tea towel and leave for 5 minutes before whisking until smooth.

NOTES: If you don’t have a piping bag you can drop teaspoon or tablespoons of the dough onto the tray and have profiteroles instead.