Does gluten free choux pastry work? Also need dairy free filling

[OMGitsnotgood]

A friend who i 'feed' fairly frequently can't have gluten, dairy, any chocolate, and various other things that aren't relevant to this question.
When eating out, they often end up with fruit or sorbet or just missing dessert. When they eat at other people's houses it is almost always (understandably) a fruit based dessert.
I like to try to make something that she rarely has - generally a cake made with ground almonds as well as GF flour, which tends to negate the need for xantham gum.
They will be coming to dinner next weekend with other guests. I was thinking of making profiteroles but have some questions:

1. does GF choux work? And do I really need Xantham Gum?
2. Will it taste like regular choux? I've made/eaten enough GF stuff with this friend to know GF versions don't always.
3. filling: i'd normally just use whipped cream. I've successfully used Oatley whippable cream for desserts before but can't always get it. Back up plan: Swedish Glace ice cream or creme pat made with oatmilk? Any other ideas?
4. Chocolate replacement for topping: obvious one is caramel but for some reason i've never been very successful with caramel

The answer is probably 'don't make Profiteroles' but would like to give them something they can't usually have.
Thanks

Yes please, i'd love that recipe. For another time if not this weekend

We regularly make profiteroles / eclairs using the Becky Excell recipe. They are eaten by gf and everyone else 🙂
Coconut milk makes a good filling, as does dairy free custard. And you can use vegan chocolate (check it is gluten-free!) for a pouring sauce on top of that helps....

Thank you @handmademitlove , I am feeling more confident in trying profiteroles now!

This friend can't have any kind of chocolate, seems to be a separate intolerance to the dairy thing, have asked before about vegan chocolate and they have said no.

Just to add as well that the reason a lot of the oat milk type products aren't suitable for anyone with coeliac is because they don't use gluten free oats.

Although oats themselves are technically fine the way non gluten free oats are grown and produced causes huge cross contamination issues.

The protein in oats can also mimic the same reaction as gluten in some people with coeliac so lots of coeliacs can't even tolerate gluten free oats either.

If you are not wedded to baking, then I second a PP's suggestion- tesco do amazing gf profiteroles that don't have the chocolate on already. They are genuinely good- I am gf and really enjoy them as a treat dessert. I had to be dairy free as well when I was breastfeeding my children due to their allergies, and I find that sometimes its better to buy premade with gluten free and dairy free products as it's just not always possible to make a good substitution at home, for gluten free its often the dairy that makes it still taste good or have the right texture.
https://www.tesco.com/groceries/en-GB/products/306662963

That's a fair comment @DinosaurOfFire . I generally prefer to make things myself but wouldn't if it wasn't going to taste good. Hence this thread, but a couple of posters have successfully made them GF. I usually make profiteroles ahead then pop them in the oven for 5 mins to crisp up an hour or so before I fill them. Will try one and see how it goes, we have Tesco nearby so can always nip out for some if I'm not happy with them.