Preheat your oven to 200C. Prepare a large baking tray.

Come all dry ingredients; sieve your gluten-free sugar and salt into a bowl, and put them aside.

Pour your milk and water into a medium saucepan alongside your butter. Heat on low or medium heat until the butter has melted.

Bring the melted butter to a gentle simmer. Once simmering, you immediately turn the heat off and add your flour mixture to the saucepan. Mix straight away until everything comes together into a smooth and shiny dough. If you want a perfect result, the dough needs to reach a temperature of 76-80C Let the dough cool down for 5 minutes.

Beat the three eggs in a jug and gradually add them to the dough. It’s crucial to mix thoroughly between each egg with an electric hand mixer on the lowest setting until it gets smooth.

Make sure you watch the dough’s consistency as you add the egg. The dough should be slightly sticky, smooth, glossy and elastic.

Now the dough should be ready to pipe. Put your dough into a piping bag. Pipe small balls onto your baking sheet with space between each ball. Wet your finger and dab the top of each ball to help with the shape. Gently flatten any pointy bits.

Place in the oven at 200C. Then reduce the oven temperature to 180C until they are puffy and golden. Remember never to open the range until they are ready to be taken out.

Remove from the oven and allow to cool down.

Store in an airtight container.

Cream filling 

Whisk the whipped cream and pour it into a spray bag with a star tulle.

Cut the Profiteroles in the middle, fill them with whipped cream, put lids on, and decorate them. I made chocolate icing sugar frosting and sprinkled it with pistachio nuts.