Tamari

Sift together Cup4Cup Copycat Flour Blend and cornstarch in a small bowl and set aside. IF you use the homemade gluten-free flour blend please do NOT add any additional cornstarch. Use 90 grams of the homemade mix.

Combine butter, sugar, salt, milk, and water in a medium saucepan and over medium-low heat bring to a simmer.

Once your milk mixture comes to a rolling boil, turn off the heat and add all your sifted dry ingredients at once.

With a wooden spoon, stir until the gluten-free flour is fully incorporated. This will take anywhere from 30 to 60 seconds.

Turn your heat back on to a very low temperature and stir the dough for one minute.

Transfer your flour panade to your food processor and pulse 4-5 times.

Take off the lid of your food processor and allow it to cool for 5 minutes. The pulsing allows the steam and heat to evacuate.

Turn your food processor on and add your egg mixture slowly through the feeder. Don't add it all at once.

When all your eggs are added, continue to blend for one minute. Turn off the food processor, scrape down the sides, and blend for an additional 30 seconds. Your dough will be smooth and glossy.

Cover the choux with plastic or a lid and refrigerate for 30 minutes.

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Using a medium-sized cookie scoop (around 1.5 Tablespoons) scoop the dough onto the baking sheet. Make sure to leave some room between the puffs, around 1-2", so they have space to rise.

Use a little cold water to dampen a finger and smooth out the tops of the gluten free choux pastry.

Bake at 375°F for 20 minutes. Then reduce the temperature to 325°F and continue to bake for 15-20 minutes until golden brown. You can test the doneness by tapping on the bottom of a baked choux. If it sounds hollow, they are done. Should the cream puff still feel soft, continue to bake them. If you remove them too early, they will deflate.

Turn off your oven and crack open the oven door. Allow the choux to sit in the oven to cool down for 20-30 minutes before removing it from the oven. This way, they will dry out and won't deflate.

Remove the cream puffs from the oven and transfer them to a cooling rack. Allow them to cool completely before filling.

Add cold heavy whipping cream, powdered sugar, and vanilla extract to a clean stand mixer bowl. Whip with the whisk attachment until medium peaks form. Transfer to a separate bowl and chill while preparing the mousse.

In the same bowl, combine room-temperature cream cheese and granulated sugar. Using the paddle attachment, beat until smooth and lump-free, about 1–2 minutes.

Add canned pumpkin puree and spices, mixing on low speed to avoid splashing. Scrape down the sides and paddle to ensure even mixing. Taste and adjust spices if desired.

Gently fold the chilled whipped cream into the pumpkin mixture in thirds, preserving the light, airy texture. Avoid overmixing.

Cover the mousse and refrigerate at least 1 hour before filling cream puffs. The mousse can be stored in the fridge for up to 2 days; the flavor intensifies over time.

To fill the pumpkin cream puffs, use a sharp knife (preferably serrated), and carefully cut the cream puffs in half to create a top and a bottom part.

You can either use a spoon or if you would like to have some fancy-looking cream puffs, transfer the pumpkin mousse to a piping bag fitted with a star tip.

Pipe the pumpkin mousse on the bottom pieces of the cream puffs, top it with the top part, and dust each pumpkin cream puff with some powdered sugar if desired.

Serve the filled cream puffs right away or hold them in the fridge for about 30 minuts. Keep in mind the mousse may soften the cream puffs a bit.

Alternative method: Poke a small hole with a pairing knife in the bottom of the fully cooled pastry. Insert the piping tip and gently squeeze in the mousse, stopping before it spills out. This method makes the cream puffs easier to eat (but a lot harder to photograph ? )