Recipe: Gluten-free cream puffs

This was my second run at pâte a choux, made with the additional knowledge of several years of experimental gluten-free baking. It doesn't require any real tricks, just a decent recipe and Asian rice flour (which is very finely ground). And, to be honest, it's not difficult, especially if you have any sort of electric mixer. I've made waffles that were more complicated. Grip your courage, pull out your baking pans, and give it a shot... it's just a little milk, eggs, butter, and flour, after all. :)

( Recipe! )

To fill them, you can either split them open, or make a hole in the side to pipe things in. Traditional fillings are a ball of ice cream (profiteroles), whipped cream or custard (cream puffs or eclairs), lemon curd, chocolate mousse, cheese sauce, paté... they're pretty versatile, either sweet or savory. Dip the tops in chocolate if you like. Serve as close to immediately after filling as you can. Enjoy!