Thornton's Chilli Chocolate Gluten Free Eclairs with Cinnamon Custard Cream Recipe

Monday, August 19, 2013

Classic eclairs get a modern makeover with this easy recipe featuring chilli chocolate and an indulgent spiced custard cream!
Thornton's Chilli Chocolate Eclairs with Cinnamon Custard Cream from

Makes about 20 mini eclairs

Earlier this month, I received quite possibly one of the greatest parcels of my entire life: a bumper pack of Thornton's chocolate. Just get a load of this (and try not to drool too much, eh?):
A pack of Thornton's chocolates from

Tucked away in this stack was a gleaming red packet of chilli chocolate!

A stack of Thornton's chocolate from

I was given the task to create a few recipes using any those goodies I'd like. This is the first of many recipes and it's a firm favorite. If you love dark chocolate. The chilli chocolate is subtle, with the chilli creeping up and taking you by surprise (in the nicest possible way). The cream is my favorite part of this recipe, spiced with cinnamon and whipped.

A trio of mini chilli chocolate eclair photos from

Thornton's Chilli Chocolate Recipes from


For the Chilli Chocolate Eclairs
1/4 cup butter
1/2 cup gluten free plain flour
1/2 cup water
1 tsp sugar
2 eggs
pinch of salt
Thornton's chilli chocolate

For the Cinnamon Custard Cream
2 tsp cinnamon
2 tbsp sugar
300ml double cream
300 ml vanilla custard, ready to eat

Close up of three mini chilli chcolate eclairs from


Thornton's Chilli Chocolate Eclairs with Cinnamon Custard Cream 
  1. Preheat the oven to 200C.
  2. Make the custard cream by whipping the cream with half of the sugar using an electric whisk. 
  3. Gradually add in the custard and remaining sugar and continue to whisk.
  4. Fold in the cinnamon and pour into a plastic container and refrigerate while you make the choux.
  5. Make the choux by combining the butter, water and salt in a large saucepan. Bring to the boil.
  6. Once it start to boil, immediately remove the pan from the heat and use a wooden spoon to stir in the flour. 
  7. Continue to stir for about 2 minutes until a dough forms and the mixture pulls away from the sides of the pan in a ball shape. Allow to rest 2 further minutes.
  8. Add the first egg and the sugar. Stir together until a dough forms. Note, this may take a while and it will look as if the choux has split, but it's meant to look that way. Carry on stirring until a dough forms.
  9. Add the second egg and once again stir until the dough comes back together. 
  10. Spoon into a piping bag and pipe lines of choux onto a greaseproof lined baking sheet. Dip your finger in water and pat down any peaks that form. 
  11. Bake for 10 minutes then reduce the heat to about 170 and continue to bake until the eclairs and firm underneath and light and hollow when lifted. This should take about 20 to 40 minutes depending on your oven.
  12. Allow the eclairs to cool before piping the cream inside by making a small incision in the top of each eclair. Take care not to pierce all the way through or the cream will spill out the bottom. 
  13. Once the cream has been piped in, break the chocolate into a glass bowl set over a pan of boiling water. Melt the chocolate along with a knob of butter. 
  14. Dip the tops of each eclair face down into the chocolate so that the incision made to insert the cream is covered by the chocolate.
  15. Refrigerate the eclairs for at least 15 minutes before serving.

A chilli chocolate eclair with chilli seed from www.anyonita-nibbles.comInside a chocolate eclair with cinnamon custard cream from


  1. These look absolutely delicious, Anyonita! I love the combination of sweet and spicy. I can't wait to try this recipe when I get home from vacation! Thanks so much for sharing.

  2. Heaven. That's what these eclairs must resemble! Dark chocolate with a touch of chili and cinnamon cream? How can it possibly get any better?! Fantastic job with this post!


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