Ingredients

• ½ cup Unsalted Butter (113 grams)
• 1 cup Water (235 mL)
• 3 Tbsp Sugar (35 g)
• ¼ tsp Kosher Salt
• 1 cup Gluten Free 1-to-1 Baking Flour (150 g)
• 5 Eggs (250 g)
• 2 cups Heavy Whipping Cream (470 mL)
• 1 tsp Vanilla Extract
• 2 Tbsp Cane Sugar
• Powdered Sugar (optional)

Instructions

1. Preheat oven to 400°F and line two baking sheets with parchment paper.
2. Combine butter, water, sugar and salt in a medium saucepan over high heat. When the liquids are fully melted and come to a boil, take the pan off the heat and add in the flour all at once. Immediately fold flour into the mixture until the flour disappears—it will resemble bouncy playdough.
3. Transfer dough into a large bowl. Add one egg at a time, beating together fully before adding the next egg. After the addition of the final egg the dough will be smooth and viscous but still thick.
4. Transfer the pastry dough into a large pastry bag fitted with a ½-inch round tip (Wilton 2A.) Hold the pastry bag straight up and pipe a 2-inch wide by 1-inch tall round, gently lifting the tip up as you pipe. Continue until you have 12 rounds. If your rounds have defined peaks from the piping tip, gently tap down the peak with a water-moistened finger.
5. Bake for 28–30 minutes, until puffed and lightly browned. Puffs should be dry in the center and feel hollow to the touch. Pipe and bake second batch of cream puffs.
6. While the puffs cool, combine cream, vanilla and sugar in a chilled metal bowl. Whip ingredients until you achieve stiff peaks.
7. With a sharp knife, gently slice cream puffs across the equator. Fill with whipped cream and top with a dusting of powdered sugar. Serve immediately.