In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, and a pinch of salt. Bring to a boil, then remove from heat and stir in 1 cup of gluten-free flour.

Allow the dough to cool slightly, then incorporate 4 large eggs, one at a time, mixing until glossy.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Pipe long logs onto the prepared sheet.

Bake for 25-30 minutes until golden brown. Let them cool on a wire rack.

In a mixing bowl, combine 8 oz of cream cheese, 1 cup of heavy cream, and 1 cup of powdered sugar. Beat until light and fluffy, then mix in 1 teaspoon of vanilla extract.

Cut a slit in the side of each éclair and fill with cream filling using a piping bag.

Mix cream cheese frosting with powdered sugar and a splash of milk. Drizzle over the éclairs and optionally dust with cocoa powder or sprinkle with cake mix.