Cream Puffs (printer friendly recipe)
Makes 6 puffs
1/2 C water
1/4 C butter
scant 1/8 tsp salt
1 tsp sugar (opt.)*
2 1/2 T potato starch
1/3 C Rice Flour
Filling: pudding, ice cream, whipped cream, chicken salad, or anything else that sounds yummy!
1. In a medium saucepan combine water, butter, salt, and sugar (if using). Bring to boiling. Meanwhile mix potato starch & rice flour in a small bowl. Once the water/butter mixture boils add flour in all at once and stir vigoriously. Cook and stir until the mixture forms a ball and it all sticks together. Remove from heat and let cool for 10 minutes.2. Add eggs, one at a time, beating well with a wooden spoon after each addition.
I put both my GF and regular ones on the same pan with a piece of tin foil separating them. The regular ones are on the left and are twice as big only because the recipe made 12 and I only had room for 9.
Eclairs: You can make them using the same recipe, but put the dough in a piping bag with a 1" hole and pipe them 4" long on the cookie sheet and bake, poke, and split (if desired) as above. Fill with pudding or cream and frost with chocolate glaze or frosting.
*I don't particularly like sweet cream puffs, especially to use for a sandwich. I like the combination of the salty/buttery dough with sweet fillings. But adding 1 tsp sugar could be a nice touch for a dessert puff if you want.