Gluten-Free Pumpkin Profiteroles

Ingredients:

Gluten-free flour mix

• 3 cups (435 g) white rice flour
• 1.5 cups (187 g) tapioca flour
• 3/4 cup (123 g) potato starch
• 1 tbsp (8 g) xanthan gum
• 1.5 tsp. (5 gr.) salt
• Special equipment: parchment paper; ice cream scoop

Profiteroles

• 1 tbsp. granulated sugar
• 1/4 tsp ground cinnamon
• 1/4 teaspoon salt
• 110 g butter
• 1/2 cup milk
• 3 large eggs plus 1 large egg white, room temperature
• 3/4 tsp baking powder

Filling

• 2 cups heavy cream
• 1/2 cup powdered sugar, plus more for dusting
• 2 tsp vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup pumpkin puree

Preparation:

1. Make a gluten-free flour mixture: In a large bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, and salt.
2. Make choux pastry: In a small bowl, combine granulated sugar, cinnamon, and salt with 1 cup gluten-free flour.
   
   In a medium saucepan over medium heat, melt the butter with the milk and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and gradually pour it into the flour mixture. Using a wooden spoon, stir the dough until it forms a ball, about 3 minutes.
3. Preheat oven to 200°C and line a baking sheet with parchment paper.
   
   Transfer the dough to a food processor and pulse about 20 times to cool the mixture. With the processor running, add the eggs, egg whites, and baking powder; pulse until the dough is smooth. Using an ice cream scoop, drop the dough onto the prepared baking sheet; bake until golden brown, about 25 minutes. Using a sharp knife, score the side of each bun.
4. Make the fillings: Using an electric mixer, beat the cream rapidly until soft peaks form. Add sugar, vanilla, and pumpkin pie spices Beat on medium speed until soft peaks form. Fold in the pumpkin puree. Cut the buns in half, use an ice cream scoop, and spoon the pumpkin cream onto one half of the bun. Top with the other half and dust the profiteroles with powdered sugar.