In a saucepan, bring water, butter, vanilla and salt to a gentle boil. Stir in white rice flour all at once and stir until mixture is a smooth ball.Remove from heat; cool 5 minutes. Add eggs, one at the time, beating to a smooth dough between each addition. For "puffs", use two teaspoons each and shape into balls. For "eclairs" use a pastry bag and pipe into 4" logs. Place on parchment paper-lined baking sheets, making sure to leave room between for expansion.

Bake 375 F for about 30 minutes. Transfer to wire rack
and cool. (Makes a small batch if large shapes formed.)

FILLING
1 C whipping cream
1 Tbsp. sugar

Beat together on high speed until stiff. Refrigerate.

TOPPING
4 oz. good quality semi-sweet chocolate

Allow pastry to cool. Fill each puff or eclair with whipped cream either by splitting in half with knife or by pressing a rounded tipped pastry bag filled with whipped cream gently into the side of the puff and pipe full. If you split them, carefully dip each lid into chocolate to coat top and leave to dry. You can fill the puff with cream after and then put the lids on once chocolate dries or you can also pipe on the chocolate instead.