Gluten Free Cream Puffs

Make the pastry:

1. Preheat oven to 400ºF.
2. Line a large baking pan with parchment paper, set aside.
3. In a small sauce pan, bring water and butter to a boil over medium heat.
4. Add gluten free flour, milk and salt all at once.  Beat with a hand mixer until blended and dough becomes solid.  It will look gummy and a few butter will separate. This is normal.
5. Remove from heat and let stand for 10 minutes to cool.
6. Add eggs, one at a time, beating with a hand mixer after each addition.  It will look chunky but keep beating.  It will smooth out and will look shiny eventually.  That’s when you know it’s done.
7. Insert a piping bag fitted with a large 1/2 inch plain tip inside a tall glass/container.  Transfer the smooth dough into the bag.
8. Pipe about 1 1/2-inch diameter mound into the parchment lined baking sheet spacing about 2-inch apart.
9. Smooth the top with a wet finger.
10. Bake for 20 – 25 minutes until puffed, very firm and golden brown. You can check by opening the cream puffs.  It should be hard and hollow inside.
11. Poke a hole at the bottom of the baked eclairs let the steam out. Cool on a wire rack.

Make the vanilla cream filling:

1. In a medium saucepan, heat the milk and split vanilla bean, if using, and bring to a boil over medium heat.
2. Immediately turn off the heat and set aside to infuse for 15 minutes.
3. In a bowl, whisk the egg yolks and sugar until light lemon in color and fluffy.
4. Add cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
5. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and starting to boil.
6. Remove from the heat and stir in the butter and vanilla extract. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
7. Chill at least 2 hours. The custard can be made up to 24 hours in advance.
8. Before using, whisk to smooth out the custard and set aside.
9. When ready to use the cream and want a lighter filling, beat  1/2 cup heavy cream in a separate bowl and fold into the chilled custard.
10. Place a piping bag fitted with a small 1/4-inch round tip inside a tall glass and pour the filling inside the piping bag.

Assemble the cream puffs:

1. Once the cream puffs are cool, fill them with the vanilla cream filling.  You can use the same hole you made to let the vent out.  Do not overfill.
2. Dust with powdered sugar and enjoy.

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