Gluten Free Mini Chocolate Eclairs

Summer is coming to an end and I wonder if it went as fast for you as it did for me?  It went so fast I realize I haven't posted anything for the majority of the summer!  I have made some yummy things, though this summer, so I made sure to store them up to share with you all!

Gluten Free Mini Chocolate Eclairs
Goodies Gone Gluten Free

The first one I will be sharing with you today is so scrumptious! This is one of the desserts I miss getting to eat since becoming gluten intolerant, so I am so happy to have them back on my list of allowable treats.  These Gluten Free Mini Chocolate Eclairs are decadent little bites of creamy, fluffy, chocolaty goodness.  They look elegant and like you spent tons of time, but they really are pretty easy to make.  Filling and dipping is a bit time consuming, but so worth it!

I made mini eclairs, but if you wish to have full size eclairs, just pipe out 5 inches instead of 2 inches of dough on your baking sheet.  Have fun and enjoy!

GLUTEN FREE MINI CHOCOLATE ECLAIRS
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

Pastry:

1 cup water
1 stick butter
1 cup gluten free all purpose flour ( I used the blend on the blog)
2 Tsp. sugar
1 1/2 tsp. xanthan (unless you are using a blend that contains xanthan)
4 eggs

Filling:

3 cups milk
3/4  cup sugar
1/2 tsp. salt
6 Tbsp. gluten free all purpose flour
3 eggs
2 tsp. vanilla

Icing:

4 oz. (1/2 cup) Dark chocolate chips
4 Tbsp. butter

Preheat the oven to 400 degrees F.  Heat water, butter and sugar until boiling.  Add flour and stir constantly until mixture is smooth and forms a ball.  Cool until you can stick your finger in the dough without it feeling too hot to handle.  Beat in 4 eggs, one at a time, beating well in between each addition.  Make sure mixture is smooth and not clumpy.  Refrigerate dough a few minutes to make it easier to handle.

Cut a hole in the corner of a gallon size ziplock bag.  Fill bag with dough.  Line a cookie sheet with parchment paper and pipe dough onto cookie sheet in 2 inch logs.  Bake at 400 degrees F.  Bake for approximately 30 minutes or until puffed and light brown.  Set aside to cool.

Prepare filling by combining milk, sugar, salt and flour.  Cook slowly until thickened. Add 3 beaten eggs and continue to cook until mixture is even thicker.  Remove from heat, cool and add vanilla.

With a serrated knife, slice pastry puffs lengthwise, but not all the way through.  Pipe custard mixture into the center, or drop by teaspoonfuls.  Melt chocolate and butter in microwave on 50% for 30 second intervals, stirring in between until melted.  Dip tops into icing and cool eclairs in the fridge until icing is set.  Pastry and cream filling can be made ahead of time, but it is best to assemble them just before serving.  Store extras in refrigerator.

Piped dough before going into oven

Baked eclair shells just waiting to be filled!