INGREDIENTS FOR 4/6 PEOPLE

80 g of fine white rice flour from Mulino Marello whole grain
200 g of water
120g butter or margarine
70 g of corn starch
1 pinch of salt
4 / 5 eggs

PROCEDURE

Bring water and butter to the boil with a pinch of salt,
then pour in the starches and flour and mix
vigorously until a batter forms
compact, i.e. when the starches gel, therefore
remove from heat. Place the mixture in a planetary mixer, turn it on and little by little add the eggs (1 at a time), taking care that they are absorbed into the mixture, alternating mixing with the addition of the eggs.

The result must be a smooth and soft mixture, without lumps. It must then be "disbursed" with a piping bag onto baking trays greased with oil or butter. Bake at 200° for 6 minutes (during which our cream puffs grow and swell),
then switch to 190° for another 5/6 minutes (open the oven door slightly with a shim, taking care not to let the temperature drop).
Let the cream puffs cool, then you can fill them with cream as you like using a piping bag or a syringe, or you can cut them in half and fill them.