MAKES about 8
½ cup butter
3 cups white rice flour
½ cup tapioca starch
Preheat the oven to 400°. In a medium saucepan over medium
heat, heat water with butter until melted. Increase heat to medium-high and bring to a boil. When boiling vigorously, reduce the heat to
low and add the flour. Mix well and cook until a ball forms. Remove
from the heat. Beat in the eggs one at a time, mixing completely
after each addition. The batter will be smooth and thick. Drop by
the teaspoonful onto an ungreased cookie sheet. Bake at 400° for
30 minutes. Transfer to a wire rack to cool completely.
In small saucepan over medium heat, whisk together the sugar,
cornstarch and salt. Gradually add the milk. Bring to a boil, stirring
continuously, until thick, 12 to 14 minutes. Remove from the heat
and stir in 1 teaspoon vanilla. Refrigerate until cold.
Using a standing mixer fitted with the whisk attachment, beat
two cups heavy cream at high speed until just beginning to thicken.
Add the confectioners’ sugar and mix on medium speed just until
soft peaks form. Add the remaining 1 teaspoon vanilla. Refrigerate
Gently stir the whipped cream into the pudding. Spoon the filling
into a pastry bag or resealable plastic bag with one corner snipped
off. Using a sharp knife, cut a small circle out of the top of a cream
puff. Pipe in the filling until almost overflowing, then replace the
cut-out circle. Repeat with remaining cream puffs and filling. Dust
the filled cream puffs with confectioners’ sugar.