The Puff

 Perhaps we need no text.

Except that they are Gluten Free.  Yes.

Puff Paste - Again 
from Jessie (that's all I have on my printed email from 12/15/2006)

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

Sift flour and sugar together and put in small bowl.  Heat water and butter in 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.

It will look like mashed potatoes that need more milk.

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

Set oven for 425 degrees.  Place high spoonfuls on sprayed pan or parchment.  Bake at 425 for 20 minutes.

Remove puffs from oven and turn down to 375.  With sharp knife make a horizontal one inch slit in the side of each puff.  Put back in oven immediately and bake for 10 minutes or so, until lightly brown and crusty.

Remove from oven and let cool on a rack.  Cut tops off and scrape out and discard any uncooked batter.

These are delicate, so be careful.

Fill with whipped cream (or vanilla pudding) and put the top back on each puff.  I pipe chocolate frosting on the tops - Jessie suggest drizzling with hot fudge sauce.

 Then hide them.