Step 1

Weigh and mix the flour, xanthan gum & a pinch of salt into a bowl. Set aside.

Step 2

Weigh the butter straight into a small to medium non-stick saucepan and melt over a low heat.

Step 3

Once the butter has melted, add the water and bring to a full boil.

Step 4

Remove from the heat, IMMEDIATELY add the flour mix and beat vigorously with a wooden/silicone spoon until the mixture leaves the sides of the pan. This requires some 'elbow-grease'. The mixture will start to look a little 'scrambled', but will then clump into a ball. Keep beating until even and smooth.

Step 5

Allow the mixture and pan to cool until about hand-warm. This is important to avoid cooking the egg when you add it.

Step 6

While cooling, pre-heat the oven to 220 C/425 F/Gas Base line a couple of baking trays with baking paper.

Step 7

While the mixture is cooling, break the eggs into a small bowl and beat well with a fork.

Step 8

Once the mixture has cooled, add the beaten egg a little at a time. Beat vigorously with a firm wooden/silicone spoon between each addition. The mixture will initially look like it won't amalgamate, but persevere until it thoroughly combines. Repeat this process until all the egg has been added and then beat for a couple of minutes more to ensure the paste is smooth and even. The texture should be silky and sticky so that it sticks to the sides of the pan. It almost wants to drop off the spoon, but is struggling to do so. If it drops off easily, it is too dry and needs perhaps half a tablespoon more egg/egg white.

Step 9

Transfer the mixture to a piping bag with either a 1 to 1.5 cm open round nozzle, or simply cut the end to about the same size.

Step 10

Pipe the mixture onto the lined baking trays leaving a gap between each for expansion. Pipe into sausage shapes about 10 cm/4 inches long for eclairs (or if you want profiteroles, small walnut-sized balls or for Choux buns, larger balls).

Step 11

Bake for 20 minutes in the pre-heated oven. Do NOT open the oven door during this stage.

Step 12

After 20 minutes, turn the oven down to 150 C/300 F/Gas 2 (open the oven door for a few seconds to allow a little heat to escape) and bake for a further 8 to 10 minutes until golden brown, hollow, crisp and firm on the outside. If not crisp and firm, leave in the oven for a couple of minutes more.

Step 13

Remove from the oven and make a small hole or slit in the side, end or base of each Choux case (using a skewer or small sharp knife) to allow the steam to escape. Allow to cool COMPLETELY on the trays.

Step 14

Put the cream, icing sugar and vanilla powder/paste in a large bowl.

Step 15

Whisk together until the cream starts to thicken and hold its shape as soft peaks. Be careful not to over-whisk or your cream will start to curdle.

Step 16

Transfer the cream into a piping bag with a 1 cm round nozzle.

Step 17

Use the hole point that you made earlier to insert the piping nozzle. Fill each Choux case with cream. Set aside.

Step 18

Weigh your chopped chocolate into a medium sized heat-proof glass bowl and set aside.

Step 19

Pour the cream into a small saucepan and heat on the hob over a low heat. Once the cream is just beginning to simmer remove from the heat and pour over the chocolate. (Watch carefully as you do NOT want your cream to boil. Remove from the hob as soon as the edges start to simmer.)

Step 20

Let the chocolate and cream stand for a couple of minutes and then stir until all the chocolate has melted and you have an even chocolate ganache liquid. (If you have any remaining chocolate pieces that haven't melted, give a quick 10 second burst in the microwave and stir again).

Step 21

Leave the ganache to cool, stirring intermittently until it has reached a thickish dipping consistency.

Step 22

Dip the top of each of the filled Choux eclairs/buns into the ganache (or spoon and spread over each) and place on a baking sheet lined with baking paper to set. Place in the fridge to stay cool while they set.