For the choux pastry: (Makes 12 eclair shells)
4 T salted butter
1/2 cup water
1/2 cup (63g) gluten free flour
2-3 eggs, beaten (I ended up using ~2.5)
Egg wash

For the creme patissiere:
2 cups (480ml) milk of choice
6 T sugar
3 T cornstarch
1 T vanilla extract
3 egg yolks
1 large egg
3 T salted butter

For the chocolate ganache:
1/2 cup (120ml) milk of choice
8 oz semisweet chocolate chips

For the choux pastry:
1. Combine water and butter in medium saucepan over medium heat. Stir occasionally until butter has melted.
2. As soon as butter/water mixture starts to simmer, add flour.
3. Stir with wooden spoon until flour is completely incorporated and dough forms into a ball.
4. Remove pan from heat and allow to cool for 10 minutes.
5. Beat 2 eggs together. Add slowly in increments and stir vigorously until dough comes together (it may appear curdled but it will come together-keep mixing!). Dough should be shiny, smooth and pipeable consistency. I ended up beating a 3rd egg and adding about half of it to reach desired consistency.
6.  Mix remaining egg with water for egg wash.
7. Transfer to piping bag fitted with a large round tip.
8. Pipe 4 inch logs on pan lined with parchment paper that has been lightly brushed with water.
9. Wet your finger with water and smooth down any peaks, then brush with egg wash.
10. Bake at 400° F for 20 minutes, then without opening the oven door, turn temperature down to 350° and bake for an additional 10-15 minutes until golden brown.
11. Remove from oven and allow to cool completely on wire rack.

For the creme patissiere:
1. In a saucepan over medium heat, heat almond milk to a simmer.
2. While milk is heating, in a bowl mix together sugar, egg, egg yolks, cornstarch and vanilla.
3. As soon as milk starts to simmer, remove it from the heat. While whisking constantly, slowly pour half of the warm milk mixture into the egg mixture to temper the eggs. Then add egg mixture back into the hot milk in the saucepan.
4. Heat the custard base over medium heat while whisking vigorously until it starts to thicken (1-2 minutes).   
5. Let the custard come to a boil and allow to cook another 1-2 minutes.
6. Remove from heat and stir in the butter until melted.
7. Pour the custard into a bowl and immediately cover the surface with plastic wrap with the plastic touching the custard. This will prevent a film from forming over the top.
8. Chill the custard in the refrigerator until completely chilled.

For the chocolate ganache:
1. Heat the almond milk over the stove or in microwave.
2. Pour hot milk over the chocolate and stir until well combined.  

Assembly:
1. Once pastry is completely cooled, poke a hole in the end of each with a toothpick.
2. Transfer cooled pastry cream into piping bag.
3. Pipe cream into pastry until completely filled.
4. Dip the tops of each eclair in chocolate ganache.
5. Enjoy! Best when eaten fresh. Store leftovers in airtight container in the fridge.