GF Chocolate Eclairs

** Recipe from Gluten Free Cooking School **

* 8 oz. water
* 1 stick butter
* 1/8 tsp. salt
* 1 Tbl. sugar
* 1 c. (4 oz.) GF flour
* 4 lg. eggs

Filling:
* 1 c. whipping cream
* 1/4 c. sugar
* cocoa powder to taste

** If you want this to be "regular" and not gluten free, just use "regular" flour!!  :)

Heat oven to 425.  Combine water, butter, salt & sugar in a saucepan and bring to a simmer over high heat. Turn heat back to medium & stir in flour; be sure to stir rapidly. The liquids & flour will turn into a dough rather quickly; keep stirring over medium heat for 1-2 min.  Remove pan from heat & run cold water over the base of the pan to cool pan off (don't get the dough wet). Add one egg at a time, stirring each one into the dough quickly. As you add each egg you'll notice that the dough doesn't want to accept the egg easily; keep stirring and the egg will work its way into the dough - then add the next egg.  Scoop the paste into a  zip-top bag with one corner snipped off. Pipe out 4-5" logs onto a parchment lined baking sheet.  Bake 10 min, turn heat back to 350 & bake an additional 20 min.  Take the puffs out and let them cool. While they cool, you can whip up the filling. Pour whipping cream into a chilled bowl. With a whisk or mixer, whip the cream until the cream begins to thicken & lose some of it's shininess. Gradually add in sugar while you continue to beat the cream.  Stop beating when you can pull the whisk or beaters straight up out of the cream & cream forms a small mountain with a bent tip.  Pinch off tip of the eclairs & pipe in the whipped cream using the same pastry bag technique as before. Depending on how evenly you piped out the dough, the hollows in your eclairs may not go all the way through. This problem can easily be solved by wiggling your finger into the hollow through one or both ends. Eat the eclairs right away, or chill in the refrigerator until it's time to serve them.