I'm currently testing this one out to see how it works.
gluten-free Puff Pastry
1/2 cup water
1/4 cup butter
1/4 tsp vanilla
1/8 tsp salt
7 tbsp white rice flour
2 large eggs
In a saucepan, bring water, butter, vanilla and salt to a gentle boil. Stir in rice flour all at once and stir until mixture is a smooth ball. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating to a smooth dough between each additions. For "cream puffs", use two teaspoons and shape into egg sized balls. For "eclairs" use a pastry bag and pipe into 4" logs onto a parchment lined baking sheet, making sure to leave plenty of room between each. Bake at 375F for about 30 minutes. Transfer to a wire rack to cool.
1 cup whipping cream
1 tbsp white sugar
Beat together on high speed until stiff. Refrigerate.
4 oz. good quality semi-sweet chocolate
Melt chocolate in a bowl set over simmering water. Stir until smooth.
Allow pastry to cool. Carefully dip each in chocolate to coat the top. When the chocolate has set, fill each with whipped cream eiterh by splitting each in half with a knife or by pressing a round tip of a pastry bag gently through the side and piping full.
I added more sugar than it called for in the recipe (maybe 4 tbs) to make a this causes the whipped cream to taste like bakery made!
HOWEVER, I found if you keep it as directed, it makes a great cool whip substitute, which I will now use in recipes that call for Cool Whip (since it is not available here)