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Have rec'd many requests for this recipe in the last three hours.  I was at
the gf tea with my cream puffs.  they went over very well.

Jessie in BC

CREAM PUFFS WITH HOT FUDGE SAUCE

Please read recipe to the end before you start.  Some people apparently don't.

PUFF SHELLS

1 cup water
1/4 cup  butter
1 tsp sugar
1/2 cup white rice flour
2 eggs

CREAM FILLING

2 cups heavy sweet cream   (whipping cream)
1 tablespoon sugar
1 teaspoon vanilla

HOT FUDGE SAUCE

3 one-ounce squares semi sweet chocolate
1 teaspoon vanilla
2 to 3 tablespoons sugar  (to taste)
1/4 cup hot milk

To make puff shells, sift flour and sugar together and put in small bowl or
cup.  Heat water and butter in a saucepan to boiling point.  Using a wooden
spoon, quickly stir in the flour and sugar all at once.  Remove from heat
and continue to stir briskly to make a smooth paste.

Don't give up at this point,  it will look like mashed potatoes.

Let cool slightly and put in food processor with steel blade.  with
processor running add the eggs one at a time.  Process for several seconds
until puff paste is shiny and smooth.

Set oven for 425 degrees.  Place high spoonfuls on a sprayed or buttered
baking sheet and bake at 425 for 20 minutes.

Remove from oven and turn oven down to 375 degrees.  With a sharp knife make
a 1-inch slit in each shell.  (Part of cut to take tops off later.)  Put
back in oven immediately and bake for 10 minutes or so until lightly brown
and crusty.

Remove from oven and cool.  Cut tops off puffs and using a teaspoon,
carefully scoop out and discard uncooked batter from each puff.

Seems as if you throw away most of the puff paste.  This is a delicate
operation, be patient.  The shells are very fragile.  Would you want them
any other way?

Whip cream to firm peaks, adding sugar and vanilla slowly.

Fill cooled puffs with cream, replace tops and refrigerate.

Put all sauce ingredients in small saucepan in a bath of boiling water and
beat with a spoon until sauce is blended.   If it is too thick add a little
extra milk.  Spoon sauce over puffs and serve.   These will keep chilled in
fridge over night but are best when very fresh.

The puff recipe makes twelve.  There is almost enough cream and sauce for
twelve more.

I have not doubled this puff  recipe but it double satisfactorily.  Then you
wouldn't have to make two batches of shells to use up the 'stuffings'.