Gluten Free Eclair Recipe

Ingredients:

• 1 recipe Gluten Free Cream Puffs
• 1 recipe Gluten Free Pastry Cream or Gluten Free Bavarian Cream
• 1/2 recipe Gluten Free Ganache

Instructions:

1. Make the Gluten Free Cream Puff Recipe as directed in the link above. IPipe them into an oval shape (like an eclair). A great way to keep their shape is to use a corn-on-the-cob dish that is oven-proof. I didn't have any of those, so I just piped mine. Bake as instructed, and do not be afraid to over-bake them. They will turn out gummy if not baked enough. You want to a nice medium to dark golden brown. Using fingers dipped in water, smooth out the tops.
2. Make your filling of your choice. (The pastry cream turns out best when refrigerated overnight. It gives the rice flour a chance to absorb the liquids. However, the pastry cream is divine!)
3. Make the chocolate ganache recipe. If you would like to frost the entire tops, make a full recipe.
4. When the cream puffs are cool, slice off the top thirds, and remove any extra dough inside, if desired. They should be airy enough where this shouldn't be necessary, but often ovens bake unevenly in some areas and you may have one or two that is thicker in the center than others.
5. Right before serving, fill with your desired filling by either spooning the filling in or piping it in. (Do not fill in advance, as they become soggy. Even gluten eclairs do.)
6. Frost with ganache. If the ganache thickens, just microwave it for a few seconds on low heat.
7. Sit back and enjoy!

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