Ingredients:

• 1 cup water
• 1/2 cup butter
• 1/3 cup potato starch flour
• 2/3 cup rice flour
• 1/2 teaspoon salt
• 4 eggs (room temperature)
• Vanilla (or Chocolate) Pudding

Directions:

1. Preheat oven to 450 degrees
2. Combine water and butter in a large saucepan.
3. Bring to a rapid boil.
4. Mix flours and salt. Add to water and butter. Stir until mixture forms a ball that leaves the sides of the pan.
5. Remove from heat and cool slightly.
6. Add the unbeaten eggs, one at a time, beating well by hand after each egg is added.
7. Drop by tablespoons onto lightly greased baking sheet.
8. The puffs should be approximately 2 inches round and about 1/1/2 inches high.
9. Leave space for them to expand.
10. Bake in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and bake for 20 minutes more.
11. Remove from oven and prick with knife to let steam escape.
12. Serve cold, filled with vanilla (or chocolate) pudding slightly thicker than regular recipe. You can also whip cream and mix into pudding for a richer texture filling.
13. Dust with confectioner’s sugar.

Makes 8 to 10 puffs.

ECLAIRS

Same as cream puffs, but shape into eclairs on cookie sheet. Substitute powder sugar topping with the eclair frosting. (below)

Éclair Frosting

1 cup dark chocolate, finely chopped
1/2 cup heavy cream

Place finely chopped chocolate in a large bowl.

Place cream in a small saucepan over medium heat and carefully bring to a boil.  Remove from heat and pour hot cream over chocolate. Stir until chocolate is melted and dark.
Cool slightly before using or store under refrigeration and gently rewarm as needed.