1 cup Better Batter Gluten-Free Flour, or gluten-free all purpose flour
5 large eggs
For the cream puffs
1 recipe pastry cream (follows)
1/3 cup heavy cream
1 egg+ 1 Tbsp water
cooking spray (preferably canola or another tasteless oil)
Instructions
Preheat the oven to 400°F with a rack in the center position and line 2 baking sheets with either non-stick baking mats or parchment sprayed with cooking spray. Mark the baking sheets for piping by dipping the wide end of a large decorating tip in Better Batter and setting it down gently on the sheet pan about an inch apart. *I was able to get 4 across on my baking sheets. These little flour circles will serve as your guide to piping your perfect cream puffs.
To make the pâte à choux: Combine 1 cup of water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil, and immediately remove from the heat. Use a wooden spoon to stir in the flour, when it is completely incorporated return to the heat. Dry the mixture by stirring constantly over heat until it pulls away from the sides and the liquid has cooked out, about 4 minutes. *I literally had a puddle of water in the bottom of my pan that was separated from the ball of dough. At this point it is supposed to look like a big blob, appetizing, right?!
Transfer the mixture to the bowl of an electric mixer with the paddle attachment, and mix on low speed for a few minutes to cool slightly. Add 5 eggs, one at a time mixing until each addition is incorporated. Once all of the eggs are incorporated you can test the batter by touching it with your finger or a rubber spatula, if a sticky ribbon forms when you pull away the batter is perfect. If not, add the extra 2 teaspoons of water one at a time, mix thoroughly and test again after each addition. You are looking for a batter that is smooth and shiny and creates a sticky ribbon. If your batter at this point is still not creating a sticky ribbon you can add water a 1/2 teaspoon at a time until it does.
Fill a pastry bag fitted with a plain round 3/4-inch tip with the pâte à choux, and pipe 1 1/2 inch rounds onto the prepared baking sheets using your flour circles as guides. Beat together the remaining egg and tablespoon of water; use your finger to rub the egg mixture over the cream puff, smoothing the ridges and flattening the tip.
Cover one baking sheet with lightly oiled plastic wrap and place in the fridge. Bake the remaining sheet pan in the oven at 400°F for 15 minutes; reduce heat to 350°F and bake for an additional 15-20 minutes, or until the puffs are golden brown. Transfer to a rack to cool completely. Return the oven to 400°F and repeat the baking process with the second sheet pan.
To fill and finish; whip heavy cream to medium peaks in a small bowl, stir pastry cream to soften and add the whipped cream to the pastry cream in two batches, folding to combine. Fill a pastry bag fitted with a plain round tip with the pastry cream mixture. Insert the tip into the bottom of each puff, and fill. Wipe of any excess cream that overflows from the bottom of the puff and serve immediately. These puffs will keep for a few days in the refrigerator tightly wrapped.
