Ingredients:

  • 125ml water
  • 125ml whole milk
  • 115g unsalted butter, cubed
  • 5g granulated sugar
  • 2g salt
  • 150g gluten-free all-purpose flour blend (containing xanthan gum)
  • 220g large eggs (approx. 4 to 5), room temperature and lightly beaten
  • 500ml whole milk (for filling)
  • 10ml vanilla bean paste
  • 4 large egg yolks
  • 40g cornstarch
  • 100g granulated sugar (for filling)

Instructions:

  1. Combine water, milk, butter, 5g sugar, and salt in a heavy-bottomed saucepan over medium heat. Bring to a rolling boil until butter is completely melted.
  2. Add the gluten-free flour all at once. Stir vigorously with a wooden spoon for about 2 minutes until a cohesive dough ball forms and a thin film develops on the bottom of the pan.
  3. Transfer the dough to a mixer bowl. Beat on low speed for 2 minutes to allow steam to escape and the dough to cool slightly.
  4. Gradually add the beaten eggs one tablespoon at a time, incorporating fully after each addition. Stop adding eggs when the batter becomes glossy and forms a 'V' shape when lifted with the paddle.