This adaptation from the "Gluten-free" taste just like a profiterol made from wheat flour. The secret is to make the filling really tasty.
1 c water, 1/2 c unsalted butter, 1/3 c potato starch flour, 2/3 c rice flour,1/2 t kosher salt, 1 T sugar, 4 eggs
Preheat oven to 425, line a cookie sheet with silpat, combine water and butter in a saucepan and bring to rapid boil. Mix the flours, salt, sugar and add to the butter mixture and stir until it forms a ball. Remove from heat and cool. Add eggs one at a time and beat with mixer until all eggs are incorporated. Cool. Fill pastry bag with the mixture and pipe desired sizes. Makes about 10-12. Bake 20 mins at 425 and then reduce temp to 350 and bake for 20 mins more. Remove from oven, prick with a knife in order for steam to escape
For my filling follow the instructions on a box of Oetker french vanilla. Whip up some fresh cream that has about 5 segments of melted white Lindt choc and fold the Oetker into the cream. Melt dark choc mixed with some cream for the top.