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1
Combine milk and sugar in a medium saucepan and cook over medium heat until mixture reaches a gentle boil. Reduce heat to low. Meanwhile, a small heatproof bowl, vigorously whisk together heavy cream, cornstarch, and egg yolk. In a slow and steady stream, whisk heavy cream mixture into hot milk. Increase heat to medium. Cook, whisking constantly until pudding thickens, about three minutes.
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2
Remove pot from heat. Whisk for one minute. Add vanilla extract and stir to combine. Pour pudding into an 8x8-inch pan or medium bowl. Place a piece of plastic wrap directly onto the pudding. (This will prevent a skin from forming.)
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3
Refrigerate filling for four hours or overnight. Filling should be cold before filling puffs.
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4
Line a rimmed baking sheet with parchment paper. Set out a rubber spatula, a pastry bag fitted with large tip and a small bowl of water.
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5
Adjust oven rack to middle position and preheat oven to 375u00b0F. In a small bowl, whisk together white rice flour, potato starch, salt, and baking. Set bowl near the stove.
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6
In a small (2 quart) heavy-bottomed pot, combine butter and milk. Heat over medium-high heat until mixture boils. Add dry ingredients, all at once, and quickly stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pot. This will happen quickly. Transfer dough to the waiting stand mixer.
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7
Mix dough for one minute on medium-high speed. (This cools down the dough slightly so the eggs won't cook when you add them to the dough.) Add eggs, one at a time, mixing thoroughly between each addition. Do not add the next egg until the first egg is completely combined.
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8
Turn off mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Turn mixer back on and mix dough for one minute. The pate a choux dough should be creamy and smooth.
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9
Fill pastry bag with dough. Pipe into equal mounds, about two tablespoons each. (You can pipe these bigger or smaller depending on your taste. Just try to make each mound about the same size.) Use wet fingertip to gently press down point of each mound.
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10
Bake until golden brown and puffy, 18-20 minutes.
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11
Remove from oven and transfer to a wire rack to cool. Repeat with remaining dough.
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12
Using a serrated knife, slice off top 1/3 of the cooled cream puff. Fill with chilled pudding. Replace the top and sprinkle with powdered sugar, if desired. Serve immediately.
