1 cup water
1/2 cup butter
1 cup GF all-purpose flour
1/4 tsp salt
2 tbs cornstarch
4 large eggs
Vanilla or chocolate custard (about 2 cups, depending on how full you like your puffs)
Bring the water and butter to a boil in a medium-size saucepan.
While it is heating sift together the flour, salt, and cornstarch.
Add the flour mixture to the boiling water all at once, stirring quickly and constantly with a wooden spoon until the mixture forms a ball around the spoon.
Remove from the heat.
Add the eggs one at a time, beating well with each addition, to form a smooth, stiff, glossy dough.
Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, about 2″ apart.
Bake at 375°F oven until light golden brown and firm. (25 to 35 minutes)
Cut the puffs in half and fill each of the bottoms with about 1 tbs. of custard.
Replace the tops.
Dust with icing sugar.
Makes about 2 dozen.
You can use whipped cream instead of custard.
You can make them into chocolate éclairs by drizzling them with chocolate.
NOTE: BE SURE ALL OF YOUR INGREDIENTS ARE GLUTEN FREE