Gluten Free Profiteroles Recipe

Crack the egg into a measuring cup and whisk it until combined; set it aside. Have your hand mixer ready for later.

In a deep, heavy-bottomed pan, measure the milk and water. Add the butter, cut into small chunks, to the liquid.

Remove the pan from the heat and immediately pour all the sifted flour mixture into the hot liquid. Beat vigorously with a wooden spoon until it forms a cohesive dough.

Return the pan to low heat and continue beating with the wooden spoon. The flour will form a smooth, shiny paste that pulls cleanly away from the sides and bottom of the pan. Be careful not to overcook this paste, as it can make the finished choux heavy.

Take the pan off the heat. Slowly pour the whisked egg into the paste, beating well with your hand mixer. Add the egg in small quantities, as the exact amount needed can vary with humidity; you want a firm but elastic paste that's shiny and stiff enough to hold its shape when dropped by spoonfuls.

You can keep this paste covered with a damp cloth for a couple of hours, or even freeze it for later use. To prepare your baking sheet, run it under cold water, shake off the excess, but leave it damp. Use two baking sheets stacked to protect the bottom of the puffs from burning.

Bake for 20 to 25 minutes, until the exterior is deep gold. It's crucial not to open the oven for the first 15 minutes, or the choux may collapse. For a stable puff, all sides need to be golden brown; if they're not, the inside hasn't finished baking and they will deflate as they cool.

Once baked, remove the choux from the sheet to a baking rack. Pierce each puff with a toothpick to allow steam to escape. If you need to re-crisp them later, you can reheat them in the oven for about 10 minutes.