G-F Chocolate Eclairs

Gluten-free auction eclairs?  Dipped in chocolate ganache and filled with homemade buttercream pudding, these are a taste marvel that cannot be matched!

It's a party at the church, a chili cookoff with a dessert auction.  I'm glad they changed the format to auction instead of the dessert contest--where it seems that I win the "Most Unique" (meaning eccentric not eclectic) dessert every time I enter.

Tonight I'm taking the oatmeal pb cookies and some of these eclairs and dark chocolate ding-dongs.  Hope they sell!

This is a basic petite choux cream puff recipe and it's a hard one to ruin--not that I haven't managed it before, mind you.  But it is fairly foolproof.    Preheat oven to 425.

1 stick butter (1/2 cup)
1 cup water

Heat until all melts to liquid and comes to a boil.

Dump in-all at once--(still over low heat)

1 cup rice flour with 1/4 teaspoon of salt

Stir, stir, stir until the mixture leaves the sides of the pan and comes into a ball in the center of the pan.

Remove from heat and break one egg at at time into the mixture, stirring the egg in completely between additions.

4 eggs total

Drop mixture by tablespoons onto baking sheet or squeeze the mixture through the cut corner of a ziptop baggie into the shape of eclairs.

Bake about 20 minutes until lightly browned.  Reduce heat to 350 and bake about 20 minutes more to completely dry the interiors. Watch closely so they don't get too browned.