Hills Market was interested in gluten-free baked goods, so this recipe was tried! It’s from my new favorite cookbook, Artisanal Gluten Free Cooking by Peter & Kelly Bronski.
Basically, you make a choux pastry out of the gluten-free flour blend they recommend. This is cooled and then piped in a circle with a pastry bag and a star tip. Then they are baked and filled with an almond pastry cream. I thought they were a little on the salty side, so I added a drizzle of homemade caramel over the top. Perfect and pretty!!